Welsh cakes or picau ar y maen in Welsh. are traditional Welsh snacks. The cakes are also known as bakestones within Wales because they are traditionally cooked on a bakestone, a cast iron griddle placed on the fire or cooker. No visit to Granny Bettys was complete without helping to make some welsh cakes and of course a small bag of them to take home.
INGREDIENTS
INGREDIENTS
8 oz self-raising flour
4 oz margarine
3 oz sugar
2oz currants
1 Egg - medium
‘very little’ Milk
METHOD
1. Rub margarine into the flour
2. Add the sugar and currants
3. Add the egg and the ‘very little’ milk if necessary
4. Roll out the pastry until it is a ¼in(5mm) thick and
cut into rounds with a 3-4in pastry cutter.
3. Cook on a bakestone. 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 golden brown before turning.
Remove from the pan and dust with caster sugar while
still warm.
They are delicious eaten warm or cool. They'll keep for a few days in a sealed container but are best eaten fresh. Granny Betty used to layer welshcakes between paper towels in a old biscuit tin and produce them almost Mary Poppins style from her bag when arriving at family parties or picnics.
They are delicious eaten warm or cool. They'll keep for a few days in a sealed container but are best eaten fresh. Granny Betty used to layer welshcakes between paper towels in a old biscuit tin and produce them almost Mary Poppins style from her bag when arriving at family parties or picnics.
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