• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Mrs Jones's Kitchen logo

  • ALL RECIPES
  • BUDGET
  • ABOUT
  • CONTACT
menu icon
go to homepage
search icon
Homepage link
  • HOME
  • ALL RECIPES
  • BUDGET
  • eBooks
    • Welcome To ME
    • 10 Soups
    • 10 Muffins
    • 12 Christmas Cookies
  • About
  • Contact
  • Services
  • Recipe Shop
    • Facebook
    • Instagram
    • LinkedIn
  • ×

    Home » British

    Cheese Welsh Cakes

    AU$0.29 | £0.12 per cake
    By Robyn | Published: May 13, 2020 | Modified: Jun 24, 2020

    TO THE RECIPE
    cheese welsh cakes on cooling rack with cheese and rolling pin in background
    These soft and tender cheese welsh cakes are similar to cheese scones – but they don’t need the oven! They are a simple and fun recipe to make with kids and enjoy as an after school snack.
    cheese welsh cakes in flower shapes scattered over cooling tray with grated cheese sprinkled in between

    Welsh cakes are a type of griddle scone, with a dough closer to oven scones rather than a pancake batter used for drop scones. Soft and tender they are a wonderful finger food for toddlers. Unlike their English cousin scones, these welsh cakes don’t need the oven turning on as they are cooked in a pan on the stove top.

    Traditionally Welsh cakes are sweet, made with sugar and currants. Here, I have made a savoury version with cheese and spring onions.

    They are a great recipe to make with kids, as they can help you mix, roll out the dough, and cut them into circles or fun shapes. We love to cut them into cars, hearts, and flowers. Simple shapes make the most impact.

    rows of flower shaped Welsh cakes on cooling rack with a small bowl of grated cheese in left corner

    Welsh cakes are wonderfully quick and easy to whip up, and are made with store cupboard ingredients. In fact this Welsh cake recipe is my go-to bread alternative for lunch. We enjoy eating them freshly baked, on their own; or served with soup (they go particularly well with this Carrot & Red Lentil Soup) for a tasty lunch. I have also served them with a casserole before now!

    Can you reheat Welsh cakes?

    Yes, you can. Although they are best served warm, they are still tasty reheated. Gently reheat them in a frying pan or under the grill. Try melted a little more cheese on the top, cheese on toast style! Or for a quick mini pizza, spread a little tomato sauce or paste and sprinkle over cheese before placing under the grill.

    Can you freeze Welsh Cakes?

    Yes. You can freeze both the raw dough (once cut into desired shapes), and cooked Welsh cakes. Place on a baking sheet and freeze for a couple of hours before placing them in a container or bag. They will freeze for up to a month. Cook from frozen, allowing a few more minutes each side and make sure they are warmed all the way through.

    Make them your welsh cakes:

    No onion: add a spoonful of chopped fresh chives

    Other add ins: You could add a small amount of cooked leek, or ½ teaspoon mustard

    Why not try…

    Looking for more savoury snack recipes? You might like:

    • Cauliflower Cheese Scones
    • Spinach Pesto Pinwheels
    • Cheese Scones
    • Vegetarian Sausage Rolls with Leek & Ricotta

    Or perhaps these from my friends (note: you’ll be taken to their sites):

    Onion Patties – from It’s Not Complicated Recipes

    Mini Bacon & Onion Pasties – from It’s Not Complicated Recipes

    Cheddar and Spinach Muffins – from A Baking Journey

    Tuna & Veggie Mini Quiches – from Kidgredients

    Spicy Cheese Shortbread Biscuits – from The Cook’s Pyjamas

    side view of savoury cheese Welsh cakes on wire rack

    Cheese Welsh Cakes

    Author: Robyn

    These simple savoury Welsh cakes with cheese and spring onions are a fun recipe to make with kids and a great after school snack or picnic recipe.
    5 from 8 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 15 mins
    Course Lunch, Snack, Snacks | Lunchbox
    Cuisine Welsh
    Servings 12 Welsh Cakes
    Calories 160 kcal

    Ingredients
      

    • 225g (1.5 c) plain flour ($0.27 /£0.12p)
    • 1 teaspoon baking powder ($0.10 /£0.03p)
    • 100g (3.5 oz) butter, cubed ($1.30 /£0.56p)
    • 1* spring onion, finely sliced ($0.40 /£0.06)
    • 75g (2.5 oz) cheddar cheese, grated ($0.87 /£0.38p)
    • 1 large egg, beaten ($0.35 /£0.18p)
    • 1-2 tablespoons milk (you may need more) ($0.04 /£0.02p)
    • olive oil, for frying ($0.16 /£0.08p)

    Instructions
     

    • Place the flour and baking powder in a mixing bowl then lightly rub in the butter with your finger tips until the mixture resembles breadcrumbs.
    •  Add the onion and cheese and lightly stir before adding the egg and 1 tablespoon milk.
    •  You want a soft dough, so if the mixture feels dry add another tablespoon of milk.
    • Roll the dough out on a floured surface or inbetween two sheets of greaseproof paper, to 1 cm thick.
    • Using a 5-6cm round cutter (or hearts or cars…)cut out shapes, re-roll any scraps and cutting again, until all the dough has been used. There may be a little scrap left over, but don’t throw it away -this is a chefs perk! 😉
    • Pour a little olive oil in a saucepan and wipe it around the pan with some kitchen towel – you want a very lightly greased pan.
    • On a medium heat, fry the welsh cakes in 2-3 batches, depending on the size of your frying pan.
    • Fry for 3 minutes each side, or until light to medium golden brown.
    • At their best served warm. Mini Jones and I like them plain, Mr Jones prefers them spread with butter.

    Notes

    *If you like a pronounced onion flavour then add 2 spring onions. Mini Jones is not a fan but managed to get away with one.
    Estimated costs: Australia $3.49. Per Welsh cake = $0.29 
    UK £1.43. Per Welsh cake = £0.12p
    America – I am yet to calculate the estimated ingredients costs to make this recipe in the US. If you would find it useful please let me know and I’ll get calculating 🙂 
    You can freeze the raw dough or cooked welsh cakes. Cook from frozen, for a couple more minutes each side.
    If you want to reheat them just place in a dry frying pan over a medium heat for a minute or so each side.

    Nutrition

    Calories: 160kcalCarbohydrates: 15gProtein: 4gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 38mgSodium: 136mgPotassium: 37mgFiber: 1gSugar: 0.2gVitamin A: 303IUVitamin C: 0.2mgCalcium: 73mgIron: 1mg
    Keyword cottage cheese, kids baking, no bake, savoury snack, scones

    HAVE YOU MADE THIS RECIPE?

    I’d love to see your creation!

    Tag me! #atmrsjoneskitchen
    Tag me! @atmrsjoneskitchen

    Or just leave a comment below!

    « Flourless Hazelnut Cookies with Chocolate
    Mandarin Curd »

    Reader Interactions

    Comments

    1. Abi Rotin says

      April 03, 2022 at 9:35 pm

      5 stars
      I made these but gluten free, just subbed the flour for gluten free and put half a teaspoon of xanthum gum in. Absolutely lovely and really easy to make. Thank you x

      Reply
      • Robyn says

        April 05, 2022 at 1:37 pm

        That’s great to hear they can easily be adapted to make them gluten free 🙂 And so happy to hear you enjoyed them. Thanks Abi!

        Reply
    2. Mary Thomas says

      November 21, 2021 at 4:24 am

      5 stars
      I love this recipe! All the family loved it too. I used mature cheddar cheese and 1/4 teaspoon mustard powder.

      Reply
      • Robyn says

        November 21, 2021 at 9:22 am

        So happy to hear your family love these savoury Welsh cakes Mary. Mature cheddar and mustard powder sound delicious additions 🙂

        Reply
    3. Aimee says

      October 25, 2021 at 2:12 am

      5 stars
      Love them so much! They taste great with tomato soup. I’m not a fan of onions either so used leaks instead

      Reply
      • Robyn says

        October 25, 2021 at 9:00 am

        Thats great to hear Aimee 🙂

        Reply
    4. Ann Mary sutton says

      July 19, 2021 at 8:19 pm

      5 stars
      Yummy savoury Welsh cakes. I’ve made a tester batch for my sons wedding in August.
      Suggest that a mature/vintage cheddar is used.

      Reply
      • Robyn says

        August 02, 2021 at 8:28 am

        A vintage cheddar would be delicious! What a great idea to serve them at your son’s wedding, have a wonderful time 🙂

        Reply
    5. Sarah says

      May 17, 2020 at 10:47 pm

      5 stars
      They look pretty and delicious! And I love the idea of making these with the kids.

      Reply
      • Robyn says

        May 18, 2020 at 7:52 am

        Thank you Sarah, they are so much fun to make with the kids!

        Reply
    6. Sally says

      May 17, 2020 at 6:36 pm

      5 stars
      I’ve never heard of these before but they sound so easy and delicious! Will have to give them a try for lunch this week!

      Reply
      • Robyn says

        May 18, 2020 at 7:51 am

        They are a great easy lunch. Hope you enjoy them Sally!

        Reply
    7. Sylvie says

      May 13, 2020 at 4:32 pm

      5 stars
      I had never heard of these cakes but they look so delicious, I’m a sucker for a good savoury baked goods so this is right up my alley!

      Reply
      • Robyn says

        May 14, 2020 at 4:41 pm

        Well in that case you must definitely give them a try Sylvie!

        Reply
    8. Alex says

      May 13, 2020 at 1:06 pm

      5 stars
      These look amazing – I love the look of them!
      I have never tried this before, but I am so excited to do so. This is one delicious looking recipe.

      Reply
      • Robyn says

        May 14, 2020 at 4:41 pm

        Thank you Alex! They are such a fun and easy recipe – and budget friendly too! I hope you enjoy them!

        Reply

    Let me know your thoughts! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    • Facebook
    • Instagram
    • LinkedIn
    Robyn Jones, Recipe Developer & Food Photographer

    Robyn Jones

    Recipe Developer | Food Photographer | Writer

    Hi! I'm Robyn, a toddler mum with a passion for all things food! Having moved internationally 7 times in the past 12 years I have developed a love of making international recipes into family friendly ones you can make in your own home, with local ingredients; wherever you live!

    Latest

    • Yasai Gyoza (Veggie Gyoza)
    • Turkish Sumac Onions
    • Malfouf Salad
    • Haydari (Turkish Yogurt Sauce)
    • Polish Cucumber Salad (mizeria)
    • White Bean Caprese Salad

    Loved Right Now

    • Parmentier Potatoes
    • Bourbon Biscuit Recipe
    • Savoury Mince
    • Easy Indian Chapati Recipe
    • Rocket Pomegranate Salad
    • Chicken and Ham Pie

    Footer

    Services

    Recipe Creation
    Recipe Audits
    Photography | Portfolio
    Videos
    eBooks

    Information

    About
    Contact
    Disclaimer
    Accessibility Policy
    Terms & Conditions
    Privacy Policy
    Cookie Policy

    Recipe Customers

    Register
    Log in
    Recipe Shop
    Terms of Business

    Copyright © 2022 Mrs Jones Kitchen International

    Website by Vanilla Ink