In Welsh, picau ar y maen, pice bach, cacen gri or teisen radell, in English, Welsh cake, pics, bakestones, and griddle scones are traditional in Wales. They have been popular since the late 19th Century. Welsh cakes are served sprinkled with caster sugar, hot or cold, as is, but if desired, like scones, split and spread with jam or butter.
Recipe by: Fae’s Twist & Tango (fae-magazine.com)
Traditionally, Welsh cakes are made of lard, currants and nutmeg, which in this recipe have been replaced by butter, raisins and cinnamon.
• 225 g / 1¾ cups unbleached, all-purpose flour
• 70 g / 1/3 cup caster sugar (plus ½ cup to sprinkle over grilled cakes)
• ¾ tsp baking powder
• ¼ tsp ground cinnamon
• pinch salt
• 100 g / 7 Tbsp unsalted butter, cut into small pieces and kept chilled until use (plus 1 Tbsp for frying)
• 160g / 1 cup golden raisins
• 1 large egg
• 60 ml / ¼ cup milk
 If caster sugar is not available at your neighborhood markets, grind same amount of granulated sugar in a food processor for 1~3 minutes.
◊ Add flour, sugar, baking powder, cinnamon and salt in a food processor and process to mix for 30 seconds. Add cut, cold butter pieces and process for another 30 seconds. Empty the mixture into a large bowl.
◊ In a small bowl, beat the egg with milk and add to the flour mixture. With your fingers, rub in the butter and liquid until crumbly. Add in the raisins and mix. Don’t knead too much for the cakes to be airy. Squeeze the crumbly dough into a large firm ball.
◊ Rub the rolling pin with flour and lightly flour work surface. Roll out the dough to the 12mm/½” thickness. Cut out using a 6 ~ 8cm round cutter (in the photo, used 6 cm round and heart shaped cutters). Re-roll any trimmings.
◊ Barely grease a flat griddle pan or large, heavy frying pan with butter, and place over heat, a tad higher than medium-low (#4). Cook for about 6 minutes each side, until golden brown, cooked through and crispy outside.
◊ Commonly sprinkled with caster sugar and served warm or cold. It is also served warm with butter and jam
~ Mwynhewch eich bwyd! ~
I made these simple and fairly quick to make cakes today. I enjoyed them with tea, reminiscing about all the pleasure my son gave me growing up, and of course, my Mother who I think of and miss all the time. I made these heart-shaped ones, thinking of her.
Happy Mother’s Day!