Welsh Cakes

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.


250 g Plain flour 50 g Erythritol (or caster sugar) plus extra for sprinkling ½ tsp Cinnamon ¼ tsp Freshly grated nutmeg A large pinch Allspice A large pinch Cloves 1½ tsp Baking powder A pinch Sea salt 60 g Unsalted butter, cut into small pieces 60 g Lard, cut into small pieces, plus extra for frying 100 g Currants ©angiesrecipes 1 Large egg 1-2 tbsp Milk

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.

13 comments:

Lori 4/2/26 13:24: I have never heard of these before. They sound and look amazing.
Lola Martínez 4/2/26 13:53: Si 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.
eileeninmd 4/2/26 14:04: They look delicious, I wish I could try one now.
Take care, have a great day!
Christine 4/2/26 14:09: Delicious
Tom 4/2/26 14:31: ...sweet little treats.
DEZMOND 4/2/26 15:07: They 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.
Anne in the kitchen 4/2/26 16:34: I will be trying these!
Balvinder 4/2/26 16:56: I have always wanted to try welsh cakes. Thanks for sharing, Angie!
Judee 4/2/26 16:57: I always say you are the best baker even though I've never tasted any of your masterpieces , they all look professional and amazing,
Ananka 4/2/26 16:59: They looks good. Great with a coffee :-D
Cocoa and Lavender 4/2/26 18:47: My 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
Linda's Relaxing Lair 4/2/26 19:07: These look lovely 😍
Brian's Home Blog 4/2/26 19:12: Those look so wonderful!!!