Mint Chocolate Welsh Cakes
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
My favorite way to elevate a classic Welsh cake is by adding mint and chocolate, and honestly, it couldn't be simpler. These little treats come together in just 45 minutes from start to finish, making them perfect for a quick afternoon bake when you want something special. Fresh mint isn't just wonderfully aromatic, it's also packed with antioxidants that support digestion. The dark chocolate adds richness while keeping costs down, and the whole recipe relies on pantry staples you probably already have at home. Whether you're baking for yourself or sharing with friends, these cakes strike that perfect balance between indulgent and surprisingly effortless.
Ella x
Ingredients
- 250all-purpose flour
- 1baking soda
- 1salt
- 100 ggranulated sugar
- 150 gunsalted butter
- 60 mldairy milk
- 1 mlvanilla extract
- 1 mlpeppermint extract
- 120 gdark chocolate chips
- 20fresh mint leaves(chopped)
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Line a baking tray with parchment paper.
Tip: Optional: Use a non-stick baking tray for easy removal.
- 2
In a large mixing bowl, whisk together flour, baking soda, and salt.
Tip: Optional: Use a stand mixer for faster mixing.
- 3
In a separate bowl, cream the butter and sugar until light and fluffy. Add milk, vanilla extract, and peppermint extract. Mix until combined.
Tip: Optional: Use a hand mixer for faster creaming.
- 4
Gradually add the dry ingredients to the wet ingredients. Mix until just combined. Fold in the dark chocolate chips.
Tip: Optional: Don't overmix to avoid tough cakes.
- 5
Stir in the chopped fresh mint leaves.
Tip: Optional: Use a rubber spatula for gentle folding.
- 6
Divide the dough into 6 equal pieces. Roll each piece into a ball and flatten slightly into a disk shape.
Tip: Optional: Use a cookie scoop for uniform sizes.
- 7
Place the disks on the prepared baking tray, leaving about 2 cm (1 in) of space between each cake.
Tip: Optional: Brush the tops with a little extra milk for a glaze.
- 8
Bake for 20-25 minutes or until the edges are lightly golden.
Tip: Optional: Rotate the tray halfway through baking for even browning.
- 9
Remove from the oven and let cool on a wire rack for 5 minutes before serving.
Tip: Optional: Serve warm with a dollop of whipped cream or a sprinkle of powdered sugar.
- 10
Serve warm and enjoy!
Tip: Optional: Store leftovers in an airtight container at room temperature for up to 3 days.
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