Welsh Cakes
Currant-studded griddle cakes, cooked on a bakestone and dusted with sugar.
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Makes
- about 16 cakes
- Difficulty
- Easy
Welsh cakes (picau ar y maen, "cakes on the stone") sit somewhere between a scone and a biscuit. They are cooked on a bakestone or heavy griddle rather than in the oven.
Ingredients
- 225gself-raising flour
- ½tspmixed spice
- pinch of salt
- 110gcold salted butter, cubed (or half butter, half lard)
- 85gcaster sugar, plus extra to dust
- 50gcurrants
- 1medium egg, beaten
- splash of milk, if needed
Equipment
Shop links are affiliate links (disclosure).
- Bakestone, griddle or heavy frying panHow to chooseShop on Amazon UK(affiliate link, opens in a new tab)
- 6 cm round cutterHow to chooseShop on Amazon UK(affiliate link, opens in a new tab)
- Digital kitchen scalesHow to chooseShop on Amazon UK(affiliate link, opens in a new tab)
Method
- 1
Mix the flour, mixed spice and salt, then rub in the butter until the mixture resembles breadcrumbs.
- 2
Stir in the sugar and currants. Add the egg and mix to a firm dough, adding a little milk only if it is too dry.
- 3
Roll out on a floured surface to about 5 mm thick and cut into rounds with a 6 cm cutter.
- 4
Heat a bakestone, griddle or heavy frying pan over a medium-low heat and grease it very lightly with butter.
- 5
Cook the cakes for about 3 minutes on each side, until golden brown outside and cooked through.
- 6
Dust with caster sugar while still warm.
Guides for this recipe
More British Baking recipes
Recipe · 50 min
Irish Soda Bread
A yeast-free loaf raised with bicarbonate of soda and buttermilk: mixed, shaped and baked in under an hour.
Recipe · 1 hr 30 min
Lemon Drizzle Cake
A soft lemon loaf soaked with a crunchy sugar-and-lemon drizzle while still warm.
Recipe · 1 hr 5 min
Scottish Shortbread
Three ingredients, one ratio: pale, crumbly, buttery shortbread.