Welsh cakes
Welsh cakes, also known as "picau ar y maen" in Welsh
All about Welsh cakes
This is a lovely, warm personal post for me because my grandmother was Welsh and she used to make Welsh cakes for us when we were kids, so yummy! They are actually pretty simple and easy to make but very moreish!
The 1st of March is St Davids day in Wales so it's a perfect time to learn how to make these little treats, Picau ar y maen.
What exactly are Welsh cakes?
Welsh cakes are a traditional Welsh treat that has been enjoyed for centuries. These delightful little cakes are a cross between a scone and a pancake, with a hint of sweetness and a deliciously crumbly texture. They are typically served warm, dusted with sugar, and are perfect with a cup of tea or coffee.
Welsh cakes from Wales
Originating from Wales, Welsh cakes have a rich history dating back to the early 19th century. They were originally made as a way to use up leftover ingredients such as flour, butter, sugar, and dried fruits. The cakes were cooked on a griddle over an open fire, making them a popular choice for farmers and miners who needed a quick and easy snack to take with them to work.
Welsh cakes recipe
The traditional recipe for Welsh cakes is simple and easy to follow. To make a batch of these delicious treats, you will need flour, butter, sugar, eggs, dried fruits (such as currants or sultanas), and a pinch of baking powder. The ingredients are mixed together to form a dough, which is then rolled out and cut into rounds using a cookie cutter.
The cakes are then cooked on a griddle or in a frying pan until golden brown on both sides. One of the key features of Welsh cakes is their versatility. While the traditional recipe calls for dried fruits, you can also experiment with different flavours by adding ingredients such as chocolate chips, nuts, or spices.
Some people even enjoy serving Welsh cakes with a dollop of jam or cream for an extra indulgent treat.
WELSH CAKES:
- 225g of self-raising flour, or 225g plain flour and 1 tsp baking powder
- 1 pinch of salt, ideally Welsh sea salt
- 100g of butter, or margarine, plus extra for cooking (again, ideally Welsh)
- 50g of caster sugar, plus extra for sprinkling
- 50g of currants
- 1 egg, beaten with 3 tbsp milk
Method
Mix the flour and salt together in a large bowl and rub in the margarine or butter. Add the sugar and currants and stir well.
Pour the egg mixture in and mix until you have a stiff dough.
Roll the dough out on a lightly floured board until 5mm (1/4 inch) thickness and stamp out rounds with a pastry/biscuit cutter.
Heat the griddle over a medium heat until hot and grease with a little butter – the baking griddle should be well-greased, and then heated until a little water sprinkled on the surface skips about in balls, evaporating. A heavy cast iron frying pan makes a good substitute. Cook the cakes for about 3 to 4 minutes each side, until they are golden brown and have risen slightly.
I am going to pop a video on here as it is the easiest way to learn how to make them by watching someone else do kit first!
Welsh cakes are a delicious and versatile treat with a rich history dating back to the 19th century. Their simple recipe and delightful flavour make them a popular choice for tea time or as a snack on the go. Whether you enjoy them plain or with a twist, Welsh cakes are sure to satisfy your sweet tooth and leave you craving for more. So why not try making a batch of these delightful treats and experience a taste of Welsh tradition for yourself?
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