RCI-BR.008.0225.001
Welsh Cakes
"Pice ar y maen" are slightly different from all other girdle (or griddle) cakes and scones because they are a little firmer, these are always known as 'Welsh cakes' whether they are served in Wales or anywhere else.
Prep10 min
Cook40 min
Total50 min
Servings12
Difficultyintermediate
Ingredients
- 225 g
- 1 unit
- 110 g
- 75 g
- ½ teaspoon
- currants or sultanas (2 oz)50 g
- 1 unit
- milk1 unitif required
- sugar and butter1 unitto serve
Method
1
Sift the self-raising flour, salt, and mixed spice together into a large mixing bowl.
2
Cut the butter into small cubes and rub it into the flour mixture using fingertips until the texture resembles fine breadcrumbs.
3
Stir in the sugar and currants or sultanas until evenly distributed throughout the mixture.
4
Beat the egg lightly and add it to the dry mixture, stirring well to combine. Add milk only if necessary to bring the dough together into a firm consistency.
5
Turn the dough out onto a lightly floured work surface and roll gently to about 1/4 inch thickness using a rolling pin.
6
Cut out rounds using a 2-inch cutter or similar shape, gathering offcuts and re-rolling as needed until all dough is used.
7
Heat a griddle or heavy-bottomed frying pan over medium heat until evenly hot.
8
Cook the Welsh cakes on the griddle for 2-3 minutes per side until golden brown and cooked through, working in batches if necessary.
5 minutes
9
Brush the cooked cakes with butter and dust generously with sugar while still warm, then transfer to a wire rack to cool slightly.