Welsh Cakes are a traditional savory pastry originating, as the name would suggest, from Wales in the United Kingdom. In Wales they are also known as Bakestones, and they are also sometimes referred to as griddle cakes. Legend has it that the Welsh miners would take these to work with them as a snack.
They are delicious served warm with some butter, in fact hot off the griddle is the best way to serve them. They are traditionally made with currants, but I have changed the recipe slightly and mine are made with raisins (to cater to a US audience who may not be able to purchase currants easily).
1 Cup All-Purpose Flour
1 tsp Baking Powder
1/4 tsp Ground Nutmeg
2 tbsp Milk
1/2 Cup Unsalted Butter (cold and cut into small cubes)
1/4 Cup Sugar
1/3 Cup Raisins
Place the flour, baking powder, nutmeg and salt into a mixing bowl together and stir together. Add the cubed butter, mixing together until the mixture looks like coarse crumbs. Next add the sugar and raisins, and stir slightly.
Make a well in the center of the bowl, and add in the egg and the milk.
Once the egg and milk are added, mix all the ingredients together with a fork, until they form a dough.
On a floured work surface, roll the dough out to around 1-1.5 inches in thickness.
Cut out rounds with a cookie cutter (I used a 3 inch round cookie cutter). You can use either a fluted or smooth cookie cutter.
Keep re-rolling the dough to form more and more rounds until all the dough is used up.
Heat a large skillet over medium heat and spray with cooking spray.
Place your rounds of dough into the skillet and cook for around 3-4 minutes on the first side, then flip over carefully and cook for another 3-4 or so minutes on the other side. Don’t let the sides get too dark – they should be a golden brown.
Cool the Welsh cakes on a wire rack and sprinkle with some granulated sugar.
Serve warm if possible either on their own, or with a little butter or jam.
Makes around 8.