Picau ar y Maen
Picau ar y Maen (PIK-eye ar uh MINE)
Welsh Griddle Cakes
Delicate spiced griddle cakes similar to Welsh cakes but thinner and lighter, cooked on a hot bakestone and eaten warm.
Instructions
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1
Sift flour, baking powder, mace, and salt. Rub in butter until like fine breadcrumbs.
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2
Stir in sugar and currants. Bind with egg yolk and milk to form a smooth dough.
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3
Roll out thinly on a floured surface to about 3mm thick.
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4
Cut into rounds with a 6cm cutter.
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5
Cook on a moderately hot greased bakestone for 2-3 min each side until lightly golden.
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6
Dust with caster sugar and serve warm.
Did You Know?
Picau ar y maen literally means "cakes on the stone," referring to the bakestone that was the primary cooking surface in Welsh kitchens for centuries.
The Story Behind Picau ar y Maen
Before Welsh homes had ovens, the bakestone (maen) was the primary cooking surface, placed over an open fire. Picau ar y maen are among the oldest Welsh baked goods, predating Welsh cakes and reflecting a time when all baking was done on flat heated stones. They remain a cherished part of Welsh culinary heritage.
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