close up of three welsh cookies one with a bite taken out of it
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5 from 2 votes

Welsh Cookies (aka Welsh Cakes)

Cooked like a pancake instead of baked, Welsh Cookies are soft, buttery, lightly sweet, and a perfect treat to enjoy with a cup of your favorite tea or coffee!
Prep Time20 mins
Cook Time8 mins
Cook Time For Each Additional Batch8 mins
Total Time28 mins
Course: Dessert
Cuisine: Welsh
Servings: 14 (1 serving = 1 cookie)
Calories: 127kcal
Author: Michelle | Now Cook This!


  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/8 teaspoon nutmeg
  • pinch salt
  • 8 tablespoons unsalted butter, cold, cubed
  • 1/4 cup sugar
  • 1/3 cup Zante currants
  • 1 large egg
  • 2 tablespoons milk
  • 2 additional tablespoons sugar, for sprinkling on the cookies
  • cooking spray, for greasing the griddle/pan


  • Preheat an electric griddle to 350°F.
  • In a large bowl, whisk together the flour, baking powder, nutmeg, and salt.
  • Add the cold butter cubes to the flour mixture. Using a pastry blender, fork, or two butter knives, cut in the butter until the mixture resembles coarse crumbs.
  • Stir in the sugar and currants.
  • Make a well in the center of the flour mixture and add the egg and milk. Using a fork, mix until the dough comes together. It will be slightly sticky. If it is very, very sticky and too wet, add a little more flour.
  • Turn the dough out onto a floured work surface. Sprinkle some flour over the top of the dough and shape it into a disc. Using a rolling pin, roll the dough out to a thickness of ¼ inch. 
  • Using a 2½-inch round cookie cutter or biscuit cutter, cut out 14 cookies. You may have to re-roll the dough trimmings a few times.
  • Lightly spray the griddle with cooking spray. Place as many cookies on the griddle as will fit without them touching each other.
  • Cook on the first side until the bottom is lightly browned, about 4 minutes.
  • Carefully flip over and cook until lightly browned, about 3 to 4 minutes.
  • Remove cookies from the griddle and place on a wire cooling rack. Immediately sprinkle with some sugar while the cookies are still warm. 
  • If you were not able to fit all of your cookies on the griddle at once, repeat the process with the remaining cookies.
  • Serve warm or cooled.

Recipe Notes

  • If you don't have an electric griddle, you can use a non-stick frying pan or stove-top griddle. Start at medium-low to medium heat, watch the cookies carefully, and adjust the heat as necessary.
  • Raisins can be substituted for the currants, but I recommend using currants. They are smaller and will distribute more evenly throughout the dough. You can find them by the raisins in the grocery store.
  • Tip to making sure these don't get overcooked: After you have flipped them over, when you think they are done, carefully (don't touch the hot griddle/pan) and gently feel the edges of the cookies (give the cookies a light squeeze). The edges should be dry but have a little give. This will give you a soft, not-dried-out cookie. If the edges are hard and there is no give, they are likely overdone.
  • Total cooking time of 28 minutes is based on being able to cook these all in one batch. Please add about 8 minutes for cooking each additional batch.