Welsh Cakes (Pice ar y Maen)
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Did you know?
Welsh cakes are called Pice ar y Maen, meaning cakes on the stone, referring to the bakestone they are cooked on. They are the unofficial national snack of Wales and sold at every Welsh market.
Method
1. Sift 225g self-raising flour and 0.5 tsp mixed spice into a bowl. Add a pinch of salt.
2. Rub in 110g cold cubed butter until the mix resembles breadcrumbs.
3. Stir in 75g caster sugar and 75g currants.
4. Beat 1 egg and add to the bowl. Mix to a firm dough, adding a splash of milk only if needed.
5. On a floured surface, roll the dough to about 5 mm thick.
6. Stamp out rounds using a 7 cm plain cutter.
7. Heat a flat griddle or heavy frying pan over medium-low heat. Grease lightly with butter.
8. Cook Welsh cakes in batches 3-4 minutes each side until golden and cooked through.
9. Dust immediately with caster sugar and serve warm. Keep in an airtight tin for up to 5 days.
Nutrition per serving
Approximate values, not medical advice.