Welsh cakes for breakfast, afternoon tea or just a snack!
If you’ve never tried these before, you are in a for a treat! Welsh cakes are a cross between a flat scone and a fat pancake, studded with currants and sprinkled in sugar. These can easily be made ahead and stored in the fridge or freezer, then simply popped in the toaster to heat up! Top with jam (or just butter!) to make these a quick breakfast or a great afternoon tea snack! We first had these when we were on holiday in Wales. We have been back to the same place a few times as it is so peaceful and we always have Welsh cakes! You can see a few views on these previous posts (we are missing out this Summer)!
The Welsh Cake recipe
The ingredients for these are pretty straightforward storecupboard ingredients of flour, butter and sugar, with flaxseeds used as an egg replacer (if you use egg, feel free to substitute one egg instead). The other ingredients are a bit of spice, baking powder and a pinch of salt. Although you can make these without, currants (or raisins or sultanas) are the only ingredient you might have to buy?! Otherwise, what are you waiting for! Get cooking!
extrasugar for dusting, sprinkled on a plate / shallow bowl
Prepare
Put the flazseed in a glass with the water, stir and set aside (or prepare equivalent of 1 egg substitute / beat 1 egg)
In a large mixing bowl combine flour, sugar, mixed spice, baking powder and salt.
Rub the butter into the mix until it resembles breadcrumbs.
Mix the currants through.
Add the flax-egg (or egg replacement) and combine to a soft dough. Add a splash of milk if required.
Lightly dust a work surface with flour, then roll the dough out to 0.5cm thick. Using a pastry cutter (standard jam jar lid size), cut rounds and repeat until all of the dough is used. Try to handle the dough as little as possible.
Heat a large pan on a medium heat (a flat griddle pan would be great but a regular frying pan will suffice), and add a bit of butter.
Place as many Wesh cakes as will fit comfortably into the pan and allow to cook for 2-3 minutes before flippng over. Cook for a further 1-2 minutes on this side before removing and tossing in the sugar.
Cook the remaining Welsh cakes as before. Eat warm with butter, jam or just as they are.
You can (as with most of my recipes), make these as decorative or as plain as you like! Ideally, using a fluted pasty cutter would make them more traditional looking, although if you only have cutters with round edges, that’s fine! You can also just use a mug or a glass to cut the circles out! However, if you are new to cooking or your kitchen needs a refresh, here are a few useful things for this recipe. We do receive a small commission if you click and purchase through these links.
How to serve your Welsh cakes
I suggest eating these warm, either straightaway or reheated in the toaster. Traditionally I believe these are eaten just as they are, or of course you can add a topping such as butter or jam. I’m thinking now that peanut butter might work on these too, or even chocolate spread! Let me know how you eat them in the comments!
Storing
Welsh cakes are great for storing. They will keep in an airtight container in the fridge for a week or so! They can also be frozen for up to 3 months (remember to wrap them well, label and date). If you are eating them the same day, feel free just to leave them (covered) on a plate on the worktop!
Sharing
I love seeing your creations and interpretations of my recipes! Feel free to share and tag me @LifeDietHealth or using #LifeDietHealth onInstagram,Pinterest,FacebookorTwitter.
Leave me a comment below and let me know what you think of these! I would love to hear if you’ve tried them before?!
Welsh cakes are a cross between a flat scone and a fat pancake, studded with currants and sprinkled in sugar. These can easily be made ahead and stored in the fridge or freezer, then simply popped in the toaster to heat up! Top with jam (or just butter!) to make these a quick breakfast or a great afternoon tea snack!
Welsh Cakes are also known as Picau ar y maen, Griddle Cakes, Welsh Tea Cakes and Welsh Miner Cakes. It is St David's Day and whether you are Welsh or not, we thought you would enjoy making these Diabetic-friendly Welsh cakes to celebrate! Welsh Cakes as the name suggests originate from Wales.
Once upon a time, Wales was known as the largest producer of coal. The men would go off to the coal mines while the lady of the household would prepare Welsh cakes. These would be served with afternoon tea. Children were also given these delightful griddle-cooked cakes to take along with their lunches for school.
Welsh cakes (Welsh: picau ar y maen, pice bach, cacennau cri or teisennau gradell), also bakestones or pics, are a traditional sweet bread in Wales. They have been popular since the late 19th century with the addition of fat, sugar and dried fruit to a longer standing recipe for flat-bread baked on a griddle.
Welsh Cakes originate from the country of Wales in Great Britain. The cakes are a cross between a cookie, a scone, and a pancake but they are truly unlike any of these things when it comes to taste and texture.
Welsh cakes are great for storing. They will keep in an airtight container in the fridge for a week or so! They can also be frozen for up to 3 months (remember to wrap them well, label and date). If you are eating them the same day, feel free just to leave them (covered) on a plate on the worktop!
Serve immediately, as Welsh Cakes, like scones, need to be enjoyed freshly cooked. You can eat them cooled, but for me, they are best warm. However, I don't advise eating them hot from the griddle as they do need 3-5 minutes to settle and firm up.
When you look at this recipe you will see how similar it is to a scone. The only real difference is that less milk is used in the Welsh Cake batter because you want a dough that can be easily rolled and cut into rounds.
These are somewhat similar in appearance to Eccles Cakes but Welsh Cakes are a bit flatter than an Eccles Cake and unlike an Eccles Cake, Welsh Cakes are not filled. In order to make Welsh Cakes, these must be made on a griddle or a bake stone. Once you get the hang of cooking these, it's literally a piece of cake!
McVities, who owns Jaffa Cake, asked food scientist Dr Stuart Farrimond to work out the optimum way to consume their zesty rounds. He recommended the All Rounder method ― where you nibble around the edge of the cake before biting into the orange-y middle.
Slathered with a bit of butter or paired with a slice of very sharp cheddar, this makes an excellent midday treat. Fruitcake also gets a second life crumbled over ice cream. We love the chewy bites paired with the melting ice cream. The ice cream also helps mellow the intense flavor of the fruitcake.
Yes, stir-frying dried rice cakes is another delicious way to prepare them. Start by soaking the dried cakes in hot water for about 15 minutes until they soften slightly. Then, stir-fry them with your choice of vegetables, protein, and seasonings for a flavorful dish.
A popular way to serve madeleines is to dip them in chocolate. To do so, dip just the ends of cooled madeleines into melted chocolate (read up on how to temper chocolate so that the chocolate will be nice and shiny when it sets) and put them on a cooling rack to dry.
Introduction: My name is Geoffrey Lueilwitz, I am a zealous, encouraging, sparkling, enchanting, graceful, faithful, nice person who loves writing and wants to share my knowledge and understanding with you.
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