Welsh Tea Cakes Recipe: Griddle-Cooked with Currants

Welsh tea cakes, often called Welsh cakes, are small, lightly spiced griddle cakes from Wales, made with flour, butter, currants, and a little sugar. They cook quickly in a pan or on a griddle, so the outside turns golden while the center stays tender; serve them warm or at room temperature with tea.

Ingredients

2 cups (250 g) all-purpose flour, plus 1 tablespoon (8 g) for dusting
1/3 cup (67 g) granulated sugar, plus 2 tablespoons (25 g) for finishing
1 teaspoon (4 g) baking powder
1/4 teaspoon (1.5 g) fine salt
1/2 teaspoon (1 g) ground mixed spice
1/2 cup (113 g) cold unsalted butter, cut into small cubes
1/2 cup (75 g) currants
1 large egg (about 50 g without the shell), lightly beaten
2 tablespoons (30 ml) whole milk, with up to 1 tablespoon (15 ml) extra if needed
1 teaspoon (5 g) butter, for lightly greasing the griddle as needed

Instructions

Whisk the flour, 1/3 cup sugar, baking powder, salt, and mixed spice together in a large bowl. This spreads the raising agent and spice evenly, which helps the cakes cook at a consistent rate. If your mixed spice is unavailable, use ground cinnamon; the flavor will be a little simpler and less warmly aromatic, but the cakes will still be delicious.
Add the cold butter. Rub it into the flour mixture with your fingertips until it looks like coarse crumbs, with a few small flakes of butter still visible. You can use a pastry cutter, but avoid warming the butter with your hands for too long. Stir in the currants so they are distributed throughout the dry mixture rather than clumping in one part of the dough.
Pour in the beaten egg and 2 tablespoons milk. Stir with a fork or blunt knife until the mixture begins to gather into a soft dough. Press it together gently with your hands. If dry crumbs remain at the bottom of the bowl, add the extra milk a teaspoon at a time; stop as soon as the dough holds together. It should be pliable, not wet or sticky. Different flour brands absorb liquid differently, so you may not need all the extra milk.
Lightly flour the work surface and rolling pin. Pat the dough into a thick disc, then roll it to about 1/4 inch (6 mm) thick. Turn the dough once or twice as you roll and use only enough dusting flour to prevent sticking. Cut out rounds with a 2 1/2-inch (6 cm) cutter, gathering and rerolling the scraps gently. You should get about 12 cakes, depending on the cutter and how efficiently you use the dough.
Warm a heavy skillet, griddle, or traditional bakestone over medium-low heat. It should be hot enough that a small piece of dough begins to sizzle gently, but not so hot that it darkens immediately. Wipe the surface with a little butter, then cook the cakes in batches without crowding them. Cook for about 2 to 3 minutes per side, turning once, until both sides are golden brown and the centers are cooked through. Adjust the heat between batches if they brown before the middle is done. For food safety, USDA FSIS recommends egg dishes reach a safe minimum internal temperature of 160°F (71°C); check the center of a cake with a food thermometer if you are unsure.
Transfer each batch to a rack or plate and sprinkle the tops with the remaining 2 tablespoons sugar while the cakes are warm. Let them cool for a few minutes before serving; the crumb will be delicate straight from the griddle and firmer as it settles. Continue with the remaining dough, adding just a trace more butter to the cooking surface if it looks dry, and avoid letting butter pool or burn.

Tips

Keep the butter cold. Small pieces of cold butter create a tender, crumbly texture. If the dough becomes greasy or very soft while shaping, pause for a few minutes and let it cool before rolling. Don’t add extra flour to compensate for warm, sticky dough; too much flour can make the finished cakes tough.
Add liquid gradually. The egg and measured milk should bring the dough together without making it loose. Hold back the optional milk until you see whether it is needed. A few dry-looking crumbs are normal at first; press the mixture together before deciding to add more liquid.
Control the griddle heat. Medium-low is more reliable than high heat. Welsh cakes need time for the middle to cook before the surface becomes too dark. If the first cake colors in less than a minute, lower the heat. If it stays pale and feels doughy after several minutes, increase the heat slightly.
Reroll scraps gently. Press scraps together instead of kneading them. One careful reroll is fine, but repeated rolling develops the flour’s gluten and can make later cakes noticeably tougher than the first batch.

Serving Suggestions

Welsh tea cakes are especially good while still warm, when the currants are soft and the sugar clings to the surface. Serve them plain with black tea, or split one and spread it with a little butter. Their sweetness is moderate, so they also work alongside a cup of coffee or as a small afternoon snack rather than a frosted dessert.

For a simple tea table, arrange the cakes on a plate with butter, jam, or both on the side so people can add their own. Strawberry or raspberry jam is a familiar pairing, while marmalade adds a pleasant bitter edge. If serving them after a meal, offer one or two per person; they are rich enough to feel satisfying without needing icing or an elaborate topping.

Variations

Currants are traditional in many Welsh cake recipes, but raisins or sultanas work if that is what you have. Chop larger raisins so they are closer in size to currants; this helps them distribute evenly and makes the rounds easier to cut. Dried cranberries can be used for a sharper, fruitier flavor, although they make the result less traditional. If they are very dry, soak them briefly in warm water, then drain and pat them completely dry before mixing them into the dough.

For a different spice profile, replace the mixed spice with 1/2 teaspoon cinnamon, or use 1/4 teaspoon cinnamon and a small pinch of nutmeg. You can also add finely grated zest from half a lemon or orange. Keep the amount modest so the dough does not become damp or the citrus overwhelm the currants. If you prefer a slightly less sweet finish, leave off the final sprinkling sugar; the sugar inside the dough still gives the cakes a gentle sweetness.

Storage and Reheating

Let the cakes cool, then refrigerate them in an airtight container within 2 hours of cooking. They keep well for 3 to 4 days in the refrigerator, though the texture is best in the first couple of days. Separate layers with parchment if you are stacking them, so the sugar and currants do not make the cakes stick together. For longer storage, freeze them in a sealed freezer-safe container for up to 2 months and thaw in the refrigerator or at room temperature.

To warm refrigerated cakes, place them in a dry skillet over low heat for about 1 minute per side, turning once, or microwave one cake briefly until just warm. Frozen cakes can be thawed first and then warmed in the skillet. Avoid heating them for too long, because the edges can dry out. For reheated leftovers, USDA guidance is to reach 165°F (74°C); check with a food thermometer when reheating a batch, and serve promptly.

Frequently Asked Questions

Are Welsh tea cakes the same as Welsh cakes?
Yes. “Welsh cakes” is the common name for these small, sweet cakes cooked on a griddle or bakestone, and “Welsh tea cakes” is another name used for the same style. They are not usually baked in an oven like a sponge cake. Recipes vary by household and region, especially in their choice of spice and dried fruit.

Can I make the dough ahead?
It is easiest to shape and cook the dough soon after mixing, while the butter is still cold and the dough is easy to roll. If you need to prepare ahead, wrap the dough and refrigerate it for up to a day, then let it sit just long enough to become rollable. If it turns soft as it warms, chill it briefly again rather than adding lots of flour.

Why are my Welsh cakes raw in the middle?
The griddle was probably too hot, or the rounds were thicker than intended. Lower the heat and aim for about 1/4 inch (6 mm) thickness so the center has time to cook as the outside browns. If you have already browned a batch that is underdone inside, return the cakes to a lower heat and cook them gently for another minute or two per side.

Can I make Welsh cakes without a special bakestone?
Yes. A heavy, flat skillet or griddle works well; no special equipment is required. Choose a pan with enough space to turn the rounds comfortably, and cook in batches rather than crowding them. A thin pan can develop hot spots, so keep the heat low and rotate the cakes if one area of the pan browns faster than another.

Can I use self-rising flour?
All-purpose flour with baking powder gives the recipe a predictable rise. If using self-rising flour, omit the 1 teaspoon baking powder and the 1/4 teaspoon salt, since self-rising flour already contains raising agent and usually includes salt. The exact result can vary by brand, so mix the dough gently and add the milk cautiously until it just holds together.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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