Welsh Cookies
Welsh Cookies are buttery and delicate little cakes that are cooked in a griddle or pan. Rich, and lightly sweet with a hint of cinnamon, these make the perfect Fall treats with tea or coffee!
Originally published on October 6, 2017 and updated with new photos and recipe improvements. Note: I updated this again on October 18, 2025, shortly after re-publishing because when I made it again one day, my daughter said can you make it more flavorful? So I amped up the spices a bit and.. she’s correct! It is even more delicious this time.
Welsh cookies are great little treats to have in the kitchen counter. I can’t describe enough how it is the perfect partner for your hot cup of chai, coffee or matcha! Talk about fall vibes: sweater, a cookie and a hot drink! I also love how they are handy even for breakfast or dessert.
They are soft and buttery little cakes, which are kind of a cross between a biscuit or scone, and a cookie. I think you will love these. They are best served warm and fresh.. but also wait until the flavors develop as they sit longer then next days- they taste even better!
Welsh Cookies Are Also Known as Welsh Cakes or Griddle Cakes
Welsh cakes originated from Wales as little tea cakes made of flour, butter, vegetable shortening, sugar, eggs, a bit of spice ( nutmeg, cinnamon and clove) and a little milk. They are also filled with raisins or currants.
Instead of baking, these treats are cooked on a griddle. That is why they are also called griddle cakes. I used a griddle for cooking these (affiliate links). However, you can also cook them in a non-stick pan. I like to think of these as very similar to a Filipino Hopia.
Welsh Cookies Process
They are made the same way as a pastry, cutting the fat into the dry ingredients until the mixture resembles breadcrumbs.
I used a pastry cutter for this, but you can definitely use two forks or your hands. Whichever method you use, the consistency you are looking for is that of a loose, coarse crumbs.
After cutting the butter and shortening into the flour mixture. Add the sugar, raisins, and the eggs to the bowl.
A little amount of milk is also incorporated to form a cohesive dough that is sturdy enough to be rolled. You don’t need a lot. I added ½ tablespoon of milk. The dough is ready once it can be gathered together in one fairly solid mass. Do not overwork the dough.
So after you form a dough, you roll it until it is about ¾ inch thick. Use a cookie cutter that is 2 ½ inches in diameter to cut circles from the dough. re-roll the scraps and cut circles again, repeating until all the dough is used up. Then, cook them until they puff up a bit and turns golden brown.
You can make about 20 cakes, and though that may seem a lot, it is actually pretty easy to consume them because they are small and handy. But in case you will have leftovers, they actually taste better the next day!
Pointers for making Welsh Cakes
- Add the milk in small increments as you do not want the dough to become too wet. You only need to see the dough gather into one fairly stiff mass.
- If you do not have a cookie cutter, the rim of a glass will work too.
- Always watch carefully as you cook the cakes. In some occasions they can turn golden faster than expected. It is also important to just go by your observation. Cook until they are golden brown on both sides, over medium heat.
- Dust the cakes with some powdered sugar to finish. It gives them an extra note of sweetness and a touch of sophistication.
So the next time you crave for little treats that are not too sweet or rich, and just perfect to accompany your cup of tea or coffee, give these Welsh cakes a try and you will surely love them.
Want more little goodies? Try these super delicious Austrian Buchteln. I swear they are so good!
Welsh Cakes
Equipment
- 1 Griddle (see note) affiliate links
Ingredients
- 3 ¼ cups all purpose flour
- 1 tsp baking powder
- ¼ tsp cumin
- ¼ tsp cinnamon
- ¼ tsp clove
- ¼ tsp salt
- ½ cup vegetable shortening chilled
- ½ cup butter cut into little cubes, chilled
- ¾ cup sugar
- ⅔ cup raisins
- 2 large eggs beaten
- ½ tbsp. milk to mix
- powdered sugar for dusting
Instructions
- In a large bowl, sift together flour, the spices, baking powder and salt. Whisk to combine.
- Using a pastry cutter, cut in the butter and shortening to the flour mixture until the mixture looks like loose crumbs. Add sugar and raisins.
- Add eggs and milk to the mixture. Combine everything using a rubber spatula, stirring just until a shaggy dough is formed. DO not over stir. You can add about a teaspoon or so of milk if the dough is still too dry. Do not add too much! The dough is ready when it clings together when pressed with your fingers.
- On a floured surface, roll the dough to a thickness of ¾ inch. Cut 2½ inch circles from the dough using a cookie cutter. To lift the dough circles, use a pastry scraper to help when they are sticking to the surface. Gather the dough scraps and roll again. Cut more circles. Repeat until the dough is all used up. This recipe makes 20 cookies.
- Heat a lightly greased griddle or non-stick pan. Cook the cakes on medium heat on each side until golden. Serve warm.
The perfect tea companion!
This turned out so delicious!! What is the best way to keep them the longest? Fridge or on the counter? Thanks! My batch made about 35
Hi Faye! You can store them at room temperature for up to three days, tightly sealed in a container. If you are not consuming all right away, you can keep them in the fridge and warm as needed.
Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.
I am glad you liked it!
My Welsh Grandmother in law used to make
These however when we would make them we used currants – not raisins. Also – I always let mine go longer than 2 minutes on each side as you need to make sure they are fully cooked through. Just going by color doesn’t always work.
I always make a double batch and if I can swing it will hide the second half from my husband by putting them in an airtight container and freezing them.
Hi Karin! Welsh Cakes are definitely delicious!I’d be lucky too if I can freeze some but they are always gone fast 🙂
How much of a cup is a stick of butter.
Hello Caroyln! 1 stick of butter is 1/2 cup.
It look delicious. My we try this without egg.
La receta se mira fácil y rápida de hacer, deseo hacerla!!!!!