Welsh Cakes / Pice ar y maenCuisine: WelshDifficulty: Easy
In Welsh, the name of these cakes are called “cakes on the stone.” These currant studded treats are made like a scone but cooked on a griddle like a pancake.
250 grams all-purpose flour (2 cups)
1.5 tsp baking powder
125 grams unsalted butter, chilled and cut into small cubes (9 tbsp)
100 grams granulated sugar (1/2 cup)
pinch of salt
75 grams dried currants (1/2 cup)
1 egg, lightly beaten
3 tbsp milk
extra sugar for dusting
- Whisk together the flour, baking powder, and a pinch of salt.
- Using a pastry cutter, cut in the butter to resemble course crumbs. Then stir in the sugar and currants.
- Make a well in the center of the bowl and pour in the beaten egg and milk (you might not need need all 3 tbsp of milk). Stir until it forms into a ball of dough.
- Transfer to a lightly floured surface and roll out until about 1/4 inch (5 mm) thick and cut out 2.5-3 inch (6-7.5 cm) rounds.
- Melt a little butter or oil over a hot skillet, griddle, or cast iron skillet, and cook the cakes in batches for 4-5 minutes per side or until slightly risen, golden and cooked through. Toss in a shallow bowl of sugar and transfer to a wire rack to cool. Mwynhewch eich bwyd!