Flat griddle-cooked spiced cakes with currants, dusted in caster sugar, crisp on the outside and soft within.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: wire cooling rack or plate
Garnishes: caster sugar dusting
Accompaniments: pot of tea, Welsh butter
Instructions
-
1
Rub butter into flour and salt until it resembles fine breadcrumbs.
-
2
Stir in sugar, mixed spice, and currants.
-
3
Add beaten egg and mix to a firm dough, adding a splash of milk only if too dry.
-
4
Roll out to 5mm thickness on a floured surface. Cut rounds with a 7cm cutter.
-
5
Cook on a greased bakestone or heavy griddle over medium heat for 3 min each side until golden.
-
6
Dust generously with caster sugar while still warm. Serve immediately.
Did You Know?
Welsh cakes are never baked in an oven - they must be cooked on a bakestone (maen), which gives them their unique texture.
Chef's Notes
Equipment Tips
- bakestone or heavy flat griddle
- pastry cutter
- rolling pin
Garnishing
caster sugar dusting
Accompaniments
pot of tea, Welsh butter
The Story Behind Cacennau Cri (Welsh Cakes)
Welsh cakes have been cooked on bakestones in Welsh kitchens since the 19th century, when the flat iron griddle was a standard piece of kitchen equipment. They occupy a unique place between a scone and a biscuit, and remain deeply tied to Welsh identity. Cardiff Market is famous for selling them fresh off the griddle to passersby.
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