Welsh Cakes: Griddled cakes with dried fruits.
Welsh Cakes, also known as 'Pice ar y maen, are a traditional tea-time treat that hails from Wales. These delightful griddle cakes are similar to scones, but are cooked on a stovetop griddle or cast-iron skillet. The small, round cakes have a tender, crumbly texture and are lightly sweetened, usually featuring an aromatic hint of spice alongside dried fruits like sultanas or currants. They are perfect to serve warm, dusted with a sprinkle of sugar, and can be enjoyed with a dollop of butter or jam on top for an extra indulgence. Welsh Cakes are a staple during St. David's Day celebrations, and make for a delightful accompaniment with a cup of tea any day of the year.
Gather around food lovers, because today we journey to Wales with a classic recipe straight from a cherished grandmother's kitchen! These beloved Welsh Cakes, with a personal touch from the ever-innovative Glen and Friends Cooking, bring the perfect blend of spice and sweetness to your teatime spread. They're a bit like cookies, a bit like scones, and completely delightful. So, preheat your griddle and let's get started on these delectable treats.
Ingredients:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp allspice (or English mixed spice)
- 3/4 cup unsalted butter, cold and cubed
- 1/2 cup currants
- 1 to 2 medium-sized eggs (as needed)
- Extra sugar, for sprinkling on top
- Butter or lard, for cooking
Equipment:
- Food processor
- Mixing bowl
- Fork
- Griddle or cast iron skillet
- Circular cookie cutter (optional)
- Spatula
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Prep Time: 15 minutes
Cook Time: 5 minutes per batch
Total Time: ~35 minutes (including resting the dough)
Servings: Makes approximately 24 Welsh cakes, depending on size
Instructions:
1. In a food processor, combine the flour, sugar, baking powder, and allspice. Pulse to mix the dry ingredients well.
2. Add the cold, cubed butter to the food processor. Pulse the mixture until crumbly, ensuring the fat is well incorporated into the flour.
3. Transfer the mixture to a large bowl. Stir in the currants evenly.
4. In a separate small bowl, beat the eggs. Add one beaten egg to the flour and currant mixture. Start to bring the dough together, adding the second egg only if needed to form a soft, pliable dough.
5. Tip the dough onto a lightly floured surface and roll out to a thickness of about 1/4 inch. Using a circular cookie cutter, cut out cakes. If you don't have a cookie cutter, simply divide the dough into small pieces and shape them into flat discs by hand.
6. Preheat your griddle or skillet on medium-low heat. Lightly grease with butter or lard.
7. Cook the cakes in batches for about 2.5 minutes on each side, or until they are golden brown and cooked through. Remember, they should not brown too quickly, so adjust your heat accordingly.
8. Once cooked, remove from the griddle and while still warm, sprinkle with a little sugar.
9. Allow to cool slightly before serving. Welsh cakes are best enjoyed warm and fresh, ideally with a cup of tea.
Cooking Tips:
- Handle the dough as little as possible to keep the cakes tender.
- If currants are not available, you can substitute with raisins, though currants are traditional in Welsh Cakes.
- Don't roll the dough too thin, or your cakes will be dry.
Good friends, now you have the instructions for authentic Welsh Cakes, shared by our friend's Welsh grandmother and given a contemporary twist with the convenience of a food processor.
Don't forget to check out Glen And Friends Cooking on YouTube for more delicious recipes: https://www.youtube.com/@GlenAndFriendsCooking
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