© 2026 | http://angiesrecipes.blogspot.com
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© 2026 | http://angiesrecipes.blogspot.com
Welsh cakes, aka bakestones, griddle cakes, or picau ar y maen in Welsh, originate from Wales and are a cross between a cookie, scone and a pancake but are truly unique when it comes to their taste and texture. Made from simple pantry items like flour, sugar, lard, and butter, Welsh Cakes are round, flat and studded with currants, and traditionally cooked on a griddle rather than baked in the oven. They make a delicious afternoon treat with a cuppa. Leftovers can be stored in an airtight container in a cool place for up to 5 days. Leftovers can be stored in an airtight container in a cool place for up to 5 days. Reheat at 180C/350F for 5 minutes.
Currants are tiny, sweet, seedless raisins made from the Black Corinth grape in Greece.
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- Tip the flour, spices, erythritol, baking powder and a pinch of salt into a bowl. Then, with your fingers, rub in the butter and lard until crumbly. Mix in the currants. Add the egg and milk and use a wooden spoon to combine everything. If the mixture is too dry, add a little more milk-it should be the same consistency of scone dough.
- Roll out the dough on a lightly floured work surface to the thickness of your little finger. Cut out rounds using a 6cm cutter, re-rolling any trimmings and continue cutting out circles until you have used all of the dough.
- Grease a cast-iron pan with lard, and place over a medium heat. Cook the Welsh cakes in batches, for about 3 minutes each side, until golden brown, crisp and cooked through. Generously sprinkle with caster sugar while still warm. Delicious served warm with butter and jam, or just as they are.
© 2026 | http://angiesrecipes.blogspot.com
© 2026 | http://angiesrecipes.blogspot.com
I have never heard of these before. They sound and look amazing.
ReplyDeleteSi llevan manteca tendrán una textura hojaldrada, que me encanta, en realidad me gusta todo lo que llevan, creo sin temor a equivocarme que están buenísimos.
ReplyDeleteThey look delicious, I wish I could try one now.
ReplyDeleteTake care, have a great day!
Delicious
ReplyDelete...sweet little treats.
ReplyDeleteThey look lovely, I wouldn't be caught dead eating lard, though, cannot believe people still use that and animal fat in cooking in modern times.
ReplyDeleteI will be trying these!
ReplyDeleteI have always wanted to try welsh cakes. Thanks for sharing, Angie!
ReplyDeleteI always say you are the best baker even though I've never tasted any of your masterpieces , they all look professional and amazing,
ReplyDeleteThey looks good. Great with a coffee :-D
ReplyDeleteMy Nana used to make these -- though she was French, she had the recipe from my grandfather's side. I loved them as a kid, and hope to make your recipe soon. ~ David
ReplyDeleteThese look lovely 😍
ReplyDeleteThose look so wonderful!!!
ReplyDeleteThese cakes are very intriguing. I would love to taste one of them.
ReplyDeleteThey look delicious.
ReplyDeleteSe ven muy ricos. Gracias por la receta. Te mando un beso.
ReplyDeleteI'd like to try these. They look tasty and reading your description makes me want a taste.
ReplyDeleteI have had these and loved them! I have always meant to make some. Maybe tomorrow!
ReplyDeleteYours look so pretty! Currants are amazingly difficult to find here for some reason. They used to be plentiful but now, not so much.
ReplyDeleteTandy (Lavender and Lime) https://tandysinclair.com
The look very nice, Angie.
ReplyDeleteThey look perfect
ReplyDeleteI definitely want to try this recipe. I rarely bake anymore, but given the high prices, I might just dust off my mixing bowl and fire up the oven.
ReplyDeleteThanks for the tip.
The cookies looks very delicious indeed.
Hi Angie! You've been visiting us for many years, and your cooking always surprises us.
ReplyDeleteThese cookies are so easy to make and the result is spectacular.
Happy Thursday! 😘
A nice treat to have
ReplyDeleteThey look delightful. I bet they taste great, too.
ReplyDeleteYou have such yummy recipies! Thank you so much!
ReplyDeleteVery tastey! and crispy too!
ReplyDeletei always enjoy some currants! these look so pretty Angie.
ReplyDeleteHey girl, you got me with lard! Must do!
ReplyDeleteAngie, your Welsh cakes are beautiful, like everything you make and photograph! Haven't had them in ages, must make a batch soon. I use all butter, though, because the lard I prefer is ridiculously expensive here.
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