Known as ‘picau ar y maen’ in Welsh, meaning ‘cakes on the stone’ (they were originally cooked on a heated bakestone), these are incredibly easy to make (perfect for children too), endlessly versatile and deeply delicious. You can serve them hot or cold, with butter, jam or ice cream, as a mid-morning snack, or as a stand-alone dessert. Welsh cakes will never let you down.
Recipe information
Yield
Makes 20
Ingredients
Preparation
Step 1
Sift the flour, baking powder, allspice and salt together into a large mixing bowl. Add the butter and vegetable shortening to the flour mixture and rub together with clean fingertips for 5–7 minutes, until the mixture resembles breadcrumbs. Stir in the sugar and raisins and combine.
Step 2
Mix the eggs and milk together, then pour into the flour mixture and stir until it forms a stiff dough. Bring the dough together with your hands in the mixing bowl until it forms a ball. Turn the dough on to a lightly floured surface and roll it out to a thickness of 1cm. Dip a 6cm round cutter in flour and cut 20 rounds from the dough.
Step 3
Melt a knob of butter in a heavy-bottomed frying pan over a medium heat and fry the rounds in batches for 3-4 minutes on each side, until crisp and golden. Serve warm, or keep in an airtight container for up to a week and reheat gently before serving.
