These traditional Welsh Cakes have been popular since the late 19th Century and would be baked on a baking stone over a fire. In fact, the Welsh name for these cakes is ‘pice ar y maen’ which translates to ‘cakes on the stone’.
Sometimes they are referred to as griddle scones. They are short, sweet little biscuit-like cakes and can be served warm or cold with butter; best eaten really fresh. It is traditional to use a fluted cutter for sweet cakes but it doesn’t really matter if you don’t!
- 225g/8oz self-raising flour
- 110g/4oz salted butter, diced
- 85g/3oz caster sugar, plus extra for dusting
- handful of sultanas
- ½ tsp mixed spice
- 1 free-range egg, beaten
- milk, if needed
- extra butter, for greasing
Sift the flour into a bowl and add the diced butter.
Rub with your fingertips until the mixture resembles breadcrumbs.
Add the sugar, spices, sultanas and beaten egg and mix well to form a ball of dough, using a splash of milk if needed.
Roll the dough out on a floured board to a thickness of about 5mm/½in.
Cut into rounds with a 7.5–10cm/3-4in fluted cutter.
Rub a bakestone or heavy iron griddle with butter, wipe away the excess and place on the hob until it is heated through.
Cook the Welsh cakes a few at a time for 2–3 minutes on each side, or until golden-brown. Make sure the are cooked completely through the middle especially if they are on the thick side.
Remove from the griddle and dust with caster sugar while still warm.