Welsh cakes (Welsh: picau ar y maen, pice bach, cacen gri or teisen radell) are traditional Welsh snacks.I made a batch yesterday as my daughter is returning to uni today and she always takes a batch of these with her.
Welshcakes can be traced back in time to one of the earliest forms of baking, where a flatstone, or bakestone, would be placed onto an open fire. This stone was then used as the cooking surface for the Welshcakes. The Welshcake mixture would be placed onto the stone and cooked first on one side and then turned to complete the cooking.
225g/8oz self-raising flour, sieved
110g/4oz (preferably Welsh) salted butter
handful of sultanas
milk, if needed
85g/3oz caster sugar
extra butter, for greasing
1. Rub the fat into the sieved flour to make breadcrumbs. Add the sugar, dried fruit and then the egg. Mix to combine, then form a ball of dough, using a splash of milk if needed.
2. Roll out the pastry until it is a 5mm/¼in thick and cut into rounds with a 7.5-10cm/3-4in fluted cutter.
3. You now need a bakestone or a heavy frying pan. Rub it with butter and wipe the excess away. Put it on to a direct heat and wait until it heats up, place the Welsh cakes on the griddle, turning once. They
need about 2-3 minutes each side. Each side needs to be caramel brown before turning although some people I know like them almost burnt.
4. Remove from the pan and dust with caster sugar while still warm.