 Home-made Welsh cakes | |
| Alternative names | Bakestones |
|---|---|
| Place of origin | Wales |
| Serving temperature | Hot or cold |
| Main ingredients | Flour,sultanas,raisins, and/orcurrants |
| Variations | Llech Cymreig, jam split |
Welsh cakes (Welsh:picau ar y maen,pice bach,cacennau cri orteisennau gradell), alsobakestones orpics, are a traditionalsweet bread inWales.[1][2] They have been popular since the late 19th century with the addition of fat, sugar and dried fruit to a longer standing recipe forflat-bread baked on a griddle.[3]
The cakes are also known asgriddle cakes orbakestones within Wales because they are traditionally cooked on abakestone (Welsh:maen,lit. 'stone' orWelsh:planc,lit. 'board'), acast-irongriddle about ½" (1.5 cm) or more thick which is placed on the fire or cooker; on rare occasions, people may refer to them asgriddle scones.[4][5]
Welsh cakes are made from flour, butter orlard, currants, eggs, milk, and spices such ascinnamon andnutmeg.[2][6] They are roughly circular, a few inches (7–8 cm)[citation needed] in diameter and about half an inch (1–1.5 cm) thick.
Welsh cakes are served hot or cold, sometimes dusted withcaster sugar. Unlikescones, they are not usually eaten with an accompaniment, though they are sometimes sold ready split and spread withjam, and they are sometimes buttered.
