A savoury twist on a traditional Welsh classic.


250g self-raising flour

100g Welsh salted butter

1 leek, white and light green part, finely chopped

50g Y Fenni cheese, grated

1 tsp dried Laverbread (Welshman’s caviar)

1 beaten egg

1 tbsp milk (you can add a little more if required)


  1. Rub the butter into the flour until it resembles fine breadcrumbs.
  2. Add leek, cheese and Laverbread. Mix with a fork.
  3. Add beaten egg and milk to form a stiff dough.
  4. Roll out to 1cm thickness and cut into circles (about 6cm in diameter).
  5. Heat a griddle or frying pan (medium heat). Oil with a little butter.
  6. Drop Welshcakes onto the hot surface and cook through until golden on each side.

Recipe by Jane Harris, Visit Wales.

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