Wholemeal Welsh Cakes With Jaggery

Welsh Cakes – A Sweet Discovery

I came across the recipe for Welsh Cakes years ago and was instantly struck by how much it reminded me of the dried fruit Naan I had eaten not long before. The ingredients were simple — butter, flour, sugar, dried fruit — yet there was something comforting about it.

I decided to give it a try, and the result was so delicious that it disappeared within minutes!

For years, the recipe sat quietly in my file, forgotten among many others. A few days ago, I came across it again and thought it was time to bring it back to life — but this time, with a little twist.

I used wholemeal flour and jaggery (palm sugar) instead of refined sugar, and the result was delightful — a deeper, richer sweetness with a hint of caramel warmth.

Cooked gently on a griddle until golden brown, these little cakes are soft inside, crisp outside, and lightly spiced — perfect with a cup of tea or coffee.

With Deepavali around the corner, it felt only right to share this recipe. If you enjoy fruit and nut cake, you’ll love these Welsh Cakes — wholesome, festive, and full of flavour. They’re simple to make, naturally sweetened, and absolutely irresistible!

Wholemeal Welsh Cakes with Jaggery Recipe

Step By Step Image Guide

Ingredients:

225 g wholemeal flour (or 200 g wholemeal + 25 g all-purpose for lightness)

100 g cold butter, cut into cubes

75 g powdered jaggery or palm sugar

½ tsp baking powder

½ tsp mixed spice or cinnamon

A small pinch of salt

75 g currants, raisins, or chopped dried fruit

1 egg, beaten

A little milk or coconut milk, as needed

A little butter or oil for greasing the pan

Method:

In a mixing bowl, combine the flour, baking powder, salt, and spice.

Rub in the butter with your fingertips until the mixture resembles coarse breadcrumbs.

Stir in the jaggery and dried fruit.

Add the beaten egg and just enough milk to form a soft dough.

Roll out the dough to about ¼ inch thick and cut into rounds.

Heat a greased griddle or non-stick pan over medium heat.

Cook each cake for 2–3 minutes on each side, until golden brown.

Serve warm — plain, or with a little butter, honey, or jam if you wish.

A Sweet Note to End With

Some recipes travel across borders and time, finding new meaning in our kitchens. These Welsh Cakes, with the nutty goodness of wholemeal flour and the natural sweetness of jaggery, blend tradition with warmth.

Perfect for Deepavali or any day that calls for a simple, heartfelt treat.