Welsh Cakes (Pice Ar Y Maen)
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Traditional little cakes which are very popular throughout Wales, these were originally cooked on a bakestone and often served to travellers upon their arrival at one of their many Welsh Inns. I first tasted them in Northern Wales when we lived in Chester and this was the recipe given to me for them at the tea room where we first were treated to them, in Llangollen, (prounounced Clangocklin.) Situated at the side of the river which runs through the centre of the town we spent a lovely few hours there one sunny afternoon.
- Ready In:
- 21mins
- Yields:
- Units:
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ingredients
- 16 ounces flour
- 1 teaspoon baking powder
- 1 pinch allspice
- 1 pinch salt
- 4 ounces butter
- 4 ounces lard
- 7 ounces sugar
- 4 ounces seedless raisins
- 2 eggs, beaten
- milk, to mix
- caster sugar to sprinkle on the warm cake
directions
- Whisk together the flour, baking powder, allspice, and salt in a large bowl. Rub in the butter and lard with your fingertips. Add the sugar and raisins.
- Beat the eggs and add to the mixture along with a little milk, only using enough to make a fairly stiff dough. Roll out on a lightly floured surface to the thickness of about 1/4 inch and cut into 2 inch rounds with a pastry cutter.
- Cook on a greased griddle or heavy based frying pan over medium high heat for about 3 minutes on each side until golden brown. Dust with sugar and serve warm.
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RECIPE MADE WITH LOVE BY
@MarieRynr
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@MarieRynr
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"Traditional little cakes which are very popular throughout Wales, these were originally cooked on a bakestone and often served to travellers upon their arrival at one of their many Welsh Inns. I first tasted them in Northern Wales when we lived in Chester and this was the recipe given to me for them at the tea room where we first were treated to them, in Llangollen, (prounounced Clangocklin.) Situated at the side of the river which runs through the centre of the town we spent a lovely few hours there one sunny afternoon."
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These little cakes (sometimes called griddle scones depending on where you come from!) are not well known in Canada. This is unfortunate because they are a wonderful treat and eaten hot with preserves - well, yum. Try them because you just might become addicted.Reply
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Traditional little cakes which are very popular throughout Wales, these were originally cooked on a bakestone and often served to travellers upon their arrival at one of their many Welsh Inns. I first tasted them in Northern Wales when we lived in Chester and this was the recipe given to me for them at the tea room where we first were treated to them, in Llangollen, (prounounced Clangocklin.) Situated at the side of the river which runs through the centre of the town we spent a lovely few hours there one sunny afternoon.
