Welsh Cakes - Pice ar y Maen in Welsh
These delicious cakes similar to scones are best baked on a bakestone.
However you can cook them on a heavy frying pan as well.
These delicious cakes similar to scones are best baked on a bakestone.
However you can cook them on a heavy frying pan as well.
Ingredients
1 lb. plain flour1 teaspoon baking powder
2 oz. butter or margarine
2 oz lard
4 oz. castor sugar
Pinch of salt
4 oz. mixed dried fruit
1/2 teaspoon mixed spice
1 beaten egg
A little milk to bind (approximately 3 tablespoons)
Lard for oiling bakestone or frying pan
Method
1. Mix together the flour, baking powder and the salt by hand is best .Not with a mixer,as it tends to bind the ingredients easier and keep them lighter.
2. Rub in the butter and lard so it resembles fine bread crumbs.
3. Add the castor sugar, mixed spice and mixed dried fruit.
4. Mix in the beaten egg and just enough milk (about 3 tablespoons) to make it the same consistency as short-crust pastry.
5. Roll out the dough on a lightly floured work surface to the thickness of your little finger.
6. Cut out rounds using a 2.5 inches cutter, re-rolling any trimmings.
7. Grease a flat bakestone or heavy frying pan with lard, and place over a medium heat.
8. Cook the Welsh cakes in batches, for about 3 minutes each side, until golden brown, crisp and cooked through. Delicious served warm with butter and jam, or simply sprinkled with caster sugar served on one of our pretty tea plates.
Cakes will stay fresh in a tin for 1 week.
