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No-Oven Cranberry Fennel Welsh Cake

These scone-like Welsh treats are quick, easy and delicious

Published 22.11.21, 09:29 AM

As a student in Wales, the scone-meets-pancake Welsh cakes were a favourite breakfast treat (and anytime snack). Recently, Great British Bake Off — and all-round — star, Nadiya Hussain made her own spin on the traditional recipe. And thanks to my much-loved star chef, I adapted her recipe to make these treats at home. Bonus points for no oven, minimal mess and easily found ingredients. 


1 and 2/3 cup flour (maida), extra for dusting 
1.5-2 cup caster sugar
1/2 tsp baking powder
1 tsp fennel seeds or mouri, crushed
100gm butter, cubed, extra for greasing
50gm dried cranberries, roughly chopped
1 medium egg, lightly beaten
2 tbsp milk


Mix flour, 2/3 cup caster sugar, baking powder and crushed fennel seeds together in a bowl. Add the cubed butter and use your fingertips to rub it in until the mixture resembles breadcrumbs. Add the cranberries and mix to combine.

Make a well in the centre and add the egg. Use a spoon or flat spatula to mix the egg Add the milk, and use your hands to form the dough.

Roll out the dough to about 1/2-inch thickness and cut out small rounds, about 1.5inch in diameter.

Melt a small dollop of butter or just heat a small spoon of oil in a non-stick pan. Cook the Welsh cakes for about 3 minutes on each side. Once off the heat, coat them in sugar immediately so the sugar sticks. 

Serve with some berry jam, whipped cream cheese or cream, just as they are.

- Rumela Basu