Welsh Cakes(Pice ar y Maen)
“Welsh cakes are my happy place, and the best dessert you’ve probably never heard of.”
Mark Prigg
Welsh cakes, known as “Pice ar y Maen” in Welsh (meaning “cakes on the stone”), are a beloved traditional teatime treat from Wales. These sweet, griddle-cooked cakes are perfect with a cup of tea and are surprisingly easy to make at home.
Ingredients
- 225g self-raising flour
- 110g butter or margarine
- 85g caster sugar
- 1 egg, beaten
- 50g currants or raisins
- 1/2 tsp mixed spice
- Pinch of salt
- 2-3 tbsp milk (if needed)
- Extra caster sugar for dusting
Method
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Prepare the dough: Rub the butter into the flour until it resembles breadcrumbs. Add the sugar, currants, mixed spice, and salt.
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Add egg: Make a well in the center and add the beaten egg. Mix to form a firm dough, adding a little milk if too dry.
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Roll out: On a floured surface, roll the dough to about 5mm thick. Cut into rounds using a 7cm cutter.
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Cook on griddle: Heat a griddle or heavy-based frying pan over medium-low heat. Cook the cakes for 2-3 minutes on each side until golden brown.
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Finish: Transfer to a wire rack and dust with caster sugar while still warm.
Serving Suggestions
Serve warm with butter, or enjoy cold with jam and cream. Welsh cakes are best eaten fresh but will keep for 2-3 days in an airtight container.