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Welsh Cakes

Recipe

Welsh cakes (Welsh: picau ar y maen, pice bach, cacennau cri or teisennau gradell), also bakestones or pics, are a traditional sweet bread in Wales. They have been popular since the late 19th century with the addition of fat, sugar and dried fruit to a longer standing recipe for flat-bread baked on a griddle.

Ingredients

  • 115g butter, cut into pieces;
  • 225g s.r. flour;
  • 85g golden caster sugar;
  • 85g currants;
  • 1 egg beaten.
  • Sunflower or veg oil for cooking.

Method

  1. Rub the butter into the flour with a pinch of salt and then stir in the currants and sugar. 
  2. Tip in the egg and mix to a dough.
  3. Grease a flat griddle pan or heavy frying pan with a drizzle of oil and put on a very low heat.
  4.  On a floured surface roll out the dough to 1 cm thickness.
  5. Stamp out 6.5cm rounds. 
  6. Drop a Welsh cake onto the griddle and leave to brown for 5-6 mins then flip onto the other side for the same time. reduce heat if the cake burns. 
  7. Cook in batches then transfer to a wire rack to cool. 
  8. Serve warm sprinkled with caster sugar.