Cranberry and Orange Welsh Cakes with Honey and Cinnamon Butter

I only made Welsh cakes for the first time last year which is shocking considering I'm Welsh and an enthusiastic baker. They are so simple I don't know how I've never made them before. These Welsh cakes were my Christmassy flavour but they suit any time of year really – the flavoured butter is a nice addition to make them a little more exciting too.

If you've never tried making Welsh cakes then I strongly recommend you give these a go, nothing beats them hot off the pan slathered in butter, it's something rather special.
Photograph of Cranberry and Orange Welsh Cakes with Honey and Cinnamon Butter baked by Jane.


Makes about 20 Welsh cakes


Welsh Cakes

  • 350g plain flour
  • 120g caster sugar, plus extra for dusting 
  • 1/2 tsp sea salt
  • 1 tsp baking powder
  • 1/2 tsp cinnamon
  • 180g chilled unsalted butter
  • 1 medium egg
  • Splash of whole milk 
  • Zest of 2 oranges
  • 110g of dried cranberries 
  • Vegetable oil for cooking 

Flavoured butter

  • 75g slightly salted butter at room temperature 
  • 2 tbsp honey 
  • 1/2 tsp cinnamon


  1. Put the flour, sugar, salt, baking powder, cinnamon and butter in a bowl, rub together with your finger tips until it looks like fine bread crumbs. You can also do this in a food processor if you like.
  2. Roughly chop up the cranberries a little more and add them to the bowl along with the orange zest. Beat the egg slightly and add that to the bowl and mix with a butter knife, add enough milk that the dough starts to come together, gather it into a ball, flatten slightly and wrap in cling film and chill in the fridge for about an hour. You can leave the dough overnight if you want to.
  3. When you are ready to cook the Welsh cakes lightly flour the work surface and roll out your dough to about 1cm thick. Cut out rounds using a 6cm cutter. Don't re-roll your dough more than a couple of times or the Welsh cakes will be tough.
  4. I don't have a traditional griddle for cooking them so I use my heavy cast iron frying pan on a low heat, brush it with a little vegetable oil and cook each Welsh cake for a few mins each side until they are a golden brown. Dust the welsh cakes with more caster sugar while they are still warm. 
  5. To make make the flavoured butter put the softened butter, honey and cinnamon in a bowl and beat together until light and fluffy. Spread your warm Welsh cakes with your flavoured butter and enjoy.

Recipe adapted from Annie Bell's baking bible.


Published by Jane Lewis


In 2015 I made it through to the last 50 in the last audition of The Great British Bake Off. Sadly I wasn't chosen for the programme but I need to carry on my journey as I can't imagine my life without baking.

I'd love to start writing my own recipes. So what better place to do it than starting a blog.