📝 About This Recipe
Known in Wales as 'Picau ar y Maen,' these delightful griddle cakes are a cross between a cookie, a scone, and a pancake. Traditionally cooked on a heavy cast-iron bakestone, they boast a crisp, sugar-dusted exterior and a tender, buttery crumb studded with sweet currants. They are a timeless centerpiece of the Welsh afternoon tea, offering a nostalgic warmth that is best enjoyed straight from the heat.
🥗 Ingredients
Dry Ingredients
- 250 grams All-purpose flour (sifted)
- 100 grams Caster sugar (plus extra for dusting)
- 1/2 teaspoon Baking powder
- 1/2 teaspoon Mixed spice (or a blend of cinnamon, nutmeg, and allspice)
- 1 pinch Salt (fine sea salt)
Fats and Dairy
- 125 grams Unsalted butter (chilled and cubed)
- 25 grams Lard (chilled; can substitute with more butter for vegetarians)
- 1 large Egg (beaten)
- 1-2 tablespoons Milk (only if dough is too dry)
Fruit
- 75 grams Dried currants (traditional; can use sultanas if preferred)
👨🍳 Instructions
-
1
In a large mixing bowl, whisk together the sifted flour, caster sugar, baking powder, mixed spice, and a pinch of salt until thoroughly combined.
-
2
Add the chilled, cubed butter and lard to the flour mixture. Using your fingertips, rub the fats into the flour until the mixture resembles fine breadcrumbs with no large lumps remaining.
-
3
Stir in the dried currants, ensuring they are evenly distributed throughout the sandy flour mixture.
-
4
Make a well in the center of the mixture and pour in the beaten egg. Use a blunt knife or a fork to gradually bring the flour into the egg.
-
5
Work the mixture gently until it forms a soft, slightly firm dough. If the dough feels too crumbly and won't come together, add the milk one teaspoon at a time until it binds.
-
6
Lightly flour your work surface. Turn the dough out and knead it very briefly just to smooth it out—do not overwork it or the cakes will be tough.
-
7
Roll the dough out to a thickness of about 1/2 inch (roughly 1cm). Use a 2.5-inch (6cm) fluted pastry cutter to stamp out rounds.
-
8
Gather any scraps, gently re-roll them, and cut out the remaining cakes until all the dough is used.
-
9
Heat a heavy-based frying pan, griddle, or traditional bakestone over medium-low heat. Lightly grease the surface with a tiny bit of butter or lard, then wipe away any excess with a paper towel.
-
10
Place the Welsh cakes onto the hot surface in batches, ensuring they aren't crowded. Cook for about 3-4 minutes on each side.
-
11
Flip the cakes when they are golden brown and have risen slightly. The center should be cooked through but still moist.
-
12
Remove the cakes from the pan and immediately toss them in a bowl of caster sugar or sprinkle generously while they are still hot.
-
13
Transfer to a wire rack to cool slightly, though they are best served warm.
💡 Chef's Tips
Keep the fat cold: Using chilled butter and lard ensures a short, crumbly texture rather than a greasy one. Don't rush the heat: If the griddle is too hot, the cakes will brown on the outside but remain raw in the middle; keep the heat medium-low. Authentic texture: The addition of a little lard provides a traditional crispness that butter alone cannot achieve. Storage: These keep well in an airtight tin for 2-3 days, but can be easily refreshed with a quick 10-second zap in the microwave.
🍽️ Serving Suggestions
Serve warm with a generous smear of salted Welsh butter. Pair with a strong pot of hot breakfast tea and a splash of milk. For a modern twist, serve alongside a dollop of clotted cream and strawberry jam. They are excellent portable snacks for a countryside walk or picnic. Try them with a slice of sharp Caerphilly cheese for a savory-sweet contrast.