With only a few days until St. David’s Day, I thought it would be fitting to share the recipe I use to make welshcakes. Soft and delicious, these cake-biscuit hybrids are traditionally baked on a bakestone. But don’t worry if you don’t have one – a cast iron skillet will do the job. They are usually made with dried fruit, but I can’t resist chocolate chip welshcakes! These are best served warm and dusted with caster sugar, but are still delicious once cool. Cymru am byth!

Makes 20 welshcakes


  •  125g (1/2 cup plus 1 tablespoon) unsalted butter (chilled)
  • 250g (2 cups) self-raising flour
  • 75g (1/3 cup) caster sugar
  • 1/4tsp ground allspice
  •  100g (2/3 cup) sultanas (or chocolate chips)
  • 1 large egg


  1. Cube the butter and add to a bowl with the flour. Rub the two together until you form fine breadcrumbs. Add the sugar and allspice, and mix to combine.
  2. Add the egg and fruit (or chocolate chips) to the dough and mix until just combined. Form into a flat disc, wrap in clingfilm and chill for 20 minutes in the fridge.
  3. Roll on a floured surface to a thickness of 1cm (2/5 inch) and cut using a fluted 7.5cm (3 inch) round cutter.
  4. Preheat an unoiled bakestone or cast iron skillet on a medium-low heat and cook for around 4 minutes on each side until golden brown. Leave to stand on a plate for a few minutes before eating.

The recipe used is adapted from Nigella Lawson’s ‘How to be a Domestic Goddess’.

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