Welsh Cakes are a traditional griddle cake, made all over Wales. These cakes were often taken to work by the coal miners as a sweet treat as part of their lunch.
These lovely griddle cakes, which are also known as Bakestones, are very easy to make and a truly authentic recipe is difficult to define as I am sure they were made in basically the same manner, but with different fruits and flavours incorporated according to tastes, and what was on hand.
What is certain is that they were small flat cakes, cooked on a griddle, that had dried fruits in and sometimes some spices too.
They are very easy to make and don’t take long, so they are ready to eat within an hour, if required.
Although I used sultanas in my Welsh Cakes currants and raisins are often used too. I also used some mixed spice, but that is entirely optional, as is the addition of other spices. Some lemon zest could also be used if desired, and that would give a different, but equally good, flavour.
These griddle cakes are similar to scones, but they are thinner and the cooking process is entirely different.
I really enjoyed these Welsh cakes, they had a great texture and a lovely flavour with just the right amount of sweetness and a little hint of spice. I think they are ideal as a snack at almost any time. I also think they would be good with some butter, or sliced in two and spread with some jam.
For those who might prefer a scone I have an Easy Flaky Scones recipe.
Welsh Cakes – A Griddle CakeCourse: Biscuits & Cookies, CakesCuisine: British, SnackDifficulty: Easy
225g(1 /2 cups base on scooping packed flour into a 250ml cup) Self raising flour (or plain flour with 3 tsp baking powder added)
110g(8 tbsp minus 1 tsp) cold unsalted butter, cut into cubes
85g(scant 7 tbsp) caster sugar, plus more to sprinkle
100g(3/4 cup) sultanas(or currants or raisins)
1 medium egg(large in USA), beaten
1/2 tsp salt
1/2 tsp mixed spice(optional)
dash of milk as required
- Place the flour, spice, sugar and salt into a large bowl
- Add the cubes of butter and rub in until the mixture is a breadcrumb-like texture(I used my processor).
- Add the beaten egg and mix until the mixture comes together, adding a dash of milk if required to achieve a dough
- Squeeze the mixture into a ball of dough
- Roll out the dough, on a floured work surface, to a thickness of 1 cm or 1/2 inch.
- Use a 7cm/2 1/2 inch cookie cutter to cut out discs of dough.
- Heat a large heavy bottomed frying pan, or a griddle to a medium heat.
- Place the discs of dough onto the hot surface and cook for 3 to 4 minutes until the underside has turn a medium brown colour.
- Turn the cakes over and cook for a further 3 to 4 minutes until the underside has cooked as before. The cakes should be firm to the touch with the sides being slightly softer.
- Transfer to a wire rack and sprinkle with some caster sugar before serving.
- You can vary the spices and many add some lemon or orange zest to give extra flavour