Welsh cakes, or *pice ar y maen*, are a beloved Welsh tradition that straddles the line between biscuit and cake. These round treats are cooked on a dry griddle or baking stone, resulting in a beautifully crisp exterior and a soft, moist center. Flavored with warm mixed spice and studded with plump currants, they offer a comforting sweetness that pairs perfectly with tea. The combination of lard and margarine gives the dough a tender crumb, while a light dusting of caster sugar adds a delicate crunch. Ideal for afternoon tea, Christmas gatherings, or a simple weekend baking project, these cakes are easy to make and freeze well for later enjoyment.
Welsh Cakes(Welsh
Description
Welsh cakes, or *pice ar y maen*, are a beloved Welsh tradition that straddles the line between biscuit and cake. These round treats are cooked on a dry griddle or baking stone, resulting in a beautifully crisp exterior and a soft, moist center. Flavored with warm mixed spice and studded with plump currants, they offer a comforting sweetness that pairs perfectly with tea. The combination of lard and margarine gives the dough a tender crumb, while a light dusting of caster sugar adds a delicate crunch. Ideal for afternoon tea, Christmas gatherings, or a simple weekend baking project, these cakes are easy to make and freeze well for later enjoyment.Ingredients
Directions
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Sift the flour, baking powder, salt, and mixed spice together into a large mixing bowl.
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Add the margarine and lard to the dry ingredients and rub them in with your fingertips until the mixture resembles fine breadcrumbs.
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Stir in the caster sugar and currants, ensuring the fruit is evenly distributed throughout the dough.
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Lightly beat the egg and add it to the mixture along with enough milk to bring the ingredients together into a firm, smooth dough.
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Turn the dough out onto a lightly floured surface and roll it out to a thickness of approximately 1/4 inch.
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Use a round cutter to cut the dough into circles, re-rolling the scraps as necessary.
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Heat a griddle or heavy frying pan over medium-low heat until warm but not smoking.
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Cook the cakes for about 3 minutes on each side, pressing down lightly with a spatula, until they are golden brown and cooked through.
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Remove from the heat and allow to cool slightly on a wire rack.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 1956.2kcal
- % Daily Value *
- Total Fat 171.5g264%
- Saturated Fat 61.6g308%
- Cholesterol 46.6mg16%
- Sodium 1217.8mg51%
- Total Carbohydrate 87.6g30%
- Dietary Fiber 3.1g13%
- Sugars 0.6g
- Protein 13.4g27%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Serve the cakes warm or at room temperature, dusted with extra caster sugar. They are delicious eaten plain, or spread with butter and jam.
Welsh cakes keep well in an airtight container for up to 3 days. They also freeze beautifully: freeze them once cooked and cooled, then thaw at room temperature. You can reheat them briefly in a toaster or warm oven to restore their crispness.
If you do not have a griddle, a heavy-based frying pan or a cast-iron skillet works perfectly. Ensure the heat is moderate to prevent the outside from burning before the inside is cooked.
For a vegetarian variation without lard, you can use all margarine or a plant-based baking fat, though traditionalists prefer the flavor profile lard provides.
