Welshcakes, also known as "picau ar y maen" in Welsh, are a delicious traditional snack that have been enjoyed in Wales for centuries. These sweet treats are made from a simple dough of flour, butter, sugar, eggs, and dried fruit, and are cooked on a griddle or frying pan until golden brown.
The history of Welshcakes can be traced back to the early 19th century, when they were a popular snack among Welsh miners and farm workers. In those days, Welshcakes were often made with lard instead of butter, and were cooked over an open fire on a bakestone or griddle.
Over time, Welshcakes became a staple of Welsh baking, and were often served on special occasions like weddings, holidays, and religious festivals. In fact, it was customary for young men to give a gift of Welshcakes to their sweethearts on St. Dwynwen's Day, the Welsh equivalent of Valentine's Day.
Today, Welshcakes are enjoyed by people all over the world, and are a popular souvenir for visitors to Wales. They can be found in bakeries, cafes, and supermarkets throughout the country, and are often served with a dusting of sugar or a dollop of jam.
Whether enjoyed as a snack with a cup of tea or coffee, or as a dessert with a scoop of ice cream, Welshcakes continue to be a beloved part of Welsh culture and cuisine.
Here's a recipe for traditional Welsh cakes:
Ingredients:
225g plain flour
85g caster sugar
1 tsp baking powder
1/2 tsp mixed spice
1/2 tsp ground cinnamon
110g unsalted butter, diced
1 egg, beaten
50g sultanas or currants
Milk, as needed
Extra butter, for frying
Instructions:
In a large mixing bowl, sift together the flour, sugar, baking powder, mixed spice, and cinnamon.
Add the diced butter to the bowl and rub it into the dry ingredients using your fingertips until the mixture resembles breadcrumbs.
Stir in the beaten egg and sultanas or currants, and mix until the dough comes together. If the mixture is a little dry, add a splash of milk to help bring it together.
On a lightly floured surface, roll out the dough to a thickness of about 1cm.
Using a 7.5cm fluted cutter, cut out rounds from the dough. Re-roll the leftover dough and cut out more rounds until you have used it all up.
Heat a heavy-based frying pan or griddle over medium-low heat. Add a small amount of butter to the pan and wait until it has melted and starts to bubble.
Cook the Welsh cakes in batches, frying them for 2-3 minutes on each side until they are golden brown and cooked through.
Remove the Welsh cakes from the pan and transfer them to a wire rack to cool.
Once cooled, dust the Welsh cakes with a little caster sugar and serve with a cup of tea or coffee.
Enjoy your delicious homemade Welsh cakes!