Welsh Cakes
I recently bought a traditional Welsh bakestone. This is a heavy, round, flat, cast iron plate about a foot (30 cm) in diameter and ¼” (5mm) thick. My mum, who was Welsh, called it a planc and used it to cook what I remember as a kid to be absolutely the most delicious Welsh Cakes – so I just couldn’t wait to try to recreate these wonderful treats!
They turned out to be almost as tasty as my mum’s and were very easy to make. They’ll be great for parties or as gifts during the festive season.
Ingredients
Method
- Sieve flour into a large mixing bowl
- Rub in the butter one piece at a time with your fingers to make crumb-like.
- Add the sugar and sultanas and mix all together.
- Blend in the egg (if it feels too dry add another one).
- Plonk the mixture onto a well-floured board and roll out to 1 cm (¼ inch) thick.
- Using about a 5 cm (2”) pastry cutter (or teacup) create round cakes – roll out and repeat with the off-cuts.
- Put your greased baking stone (or heavy pan) over a medium heat and cook the cakes for about 4 to 5 minutes on each side until golden brown.
- If you have a sweet tooth you can sprinkle some more castor sugar and/or spread over a little jam or honey.