Welsh Cakes (pice ar y maen)

Welsh cakes, known in Welsh as pice ar y maen, meaning “cakes on the stone,” have a rich history that reflects both the practicality and culinary traditions of Wales. They are believed to have originated in the 19th century, around the 1800s, as a simple and portable snack for workers, particularly coal miners and farmers. Traditionally, the cakes were cooked on a bakestone, a flat iron griddle heated over an open fire, which gave them a lightly crisp exterior and a soft, tender interior.

The original recipes were straightforward, relying on readily available ingredients such as flour, butter, sugar, and dried fruit, occasionally enhanced with spices like nutmeg or cinnamon. Eggs and milk were sometimes added, but the cakes could be made with basic pantry staples, making them economical and accessible to working-class families. Their portability and long shelf life made them ideal for people working in the fields or mines, providing a quick and filling snack that could be eaten warm or cold.

Over time, Welsh cakes evolved beyond their role as a practical sustenance food and became a beloved part of Welsh culture. They are commonly enjoyed with tea, sometimes dusted with sugar or spread with butter, and have become associated with celebrations, festivals, and everyday teatime. Today, while many are cooked on modern frying pans rather than traditional bakestones, the essence of the cake remains unchanged, preserving a centuries-old culinary tradition that embodies both the resourcefulness and warmth of Welsh domestic life.

Ingredients (makes 10 Welsh cakes)

• 125g (1 cup) self-raising wheat flour

• 25g (2 tbsp) caster sugar

• 25g (2 tbsp) unsalted butter, chilled and diced

• 25g (2 tbsp) currants or sultanas

• 1/2 tsp mixed spice (Coriander, Cinnamon, Ginger, Nutmeg, Caraway, Clove)

• 1 small egg, lightly beaten

• A splash of milk (if needed)

• Lemon juice – a splash

• Extra flour for rolling

Equipment

• Mixing bowl

• Pastry cutter or fork

• Rolling pin

• Round cookie cutter (~7 cm / 2.75 in diameter)

• Frying pan or griddle

• Spatula

• Cooling rack

Method

1. Mix dry ingredients

• In a bowl, combine the flour, sugar, and mixed spice.

2. Rub in the butter

• Add the chilled butter and rub it into the flour with your fingertips until the mixture resembles fine breadcrumbs.

3. Add currants and egg

• Stir in the currants, then add the beaten egg. Mix into a soft dough. Add a splash of milk if too dry.

4. Roll and cut

• Lightly flour your surface and rolling pin. Roll the dough to ~5 mm (¼ inch) thick.

• Cut out 10 rounds with a cookie cutter.

5. Cook

• Heat a non-stick frying pan or griddle over medium heat.

• Cook the cakes for 3 minutes on each side, or until golden brown spots appear.

6. Cool and serve

• Transfer to a cooling rack. Serve warm or cold, plain or with a little butter.

These can also be frozen but are best eaten fresh.

Timings

• Preparation: 15 minutes

• Rolling and cutting: 5 minutes

• Cooking: 6 minutes (3 min each side)

• Total: ~26 minutes

Nutritional Information (per Welsh cake, approx.)

• Calories: 120 kcal

• Fat: 5g

• Saturated fat: 3g

• Carbohydrates: 16g

• Sugars: 6g

• Protein: 2g

• Fiber: 1g