Welsh cakes (picau ar y maen, pice bach, cacen gri or teisen radell in Welsh) are a traditional griddle cake popular in Wales since the 19th century. I first was introduced to them at a farm festival in Southern Ohio (go figure). In any case, these are delicious with a cup of tea for breakfast, afternoon snack, or dessert. There is something about them that is comforting on a cold, winter day. Enjoy!

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2 sticks cold butter

1 1/2 cups sugar

1 cup currants

2 eggs

1/4 cup milk

1/2 tsp salt (only if using unsalted butter)

4 cups flour

1/4 tsp baking soda

2 tsp baking powder

1 tsp cinnamon

1 tsp nutmeg

1/2 tsp mace (optional)

Directions:

1.Cream butter and sugar. Add eggs and milk alternating with dry ingredients (excluding currants). Add currants and mix.


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2. On a floured surface, roll out dough in small batches to 1/4″ thickness. I really like using this rolling pin, which allows you to control the thickness without having to guess.

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3. Cut with circle cookie cutter or floured glass. Roll out additional batches as needed.

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4. Heat griddle (or large skillet if you don’t have a griddle). I like to use my stove top cast iron griddle. You want the heat to be medium or medium high. Lightly brush the surface with oil and place the cakes on the griddle. They don’t expand so you can put them close together. When brown on one side, flip and brown the other side.

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5. Cool on wire racks and dust with powdered sugar if desired. Best served warm but will keep for some time in Ziploc bags in the fridge. I bag mine in packs of 4, put them in the fridge, and then microwave them for 15 – 20 seconds before serving.

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