Welsh cakes for breakfast, afternoon tea or just a snack!
If you’ve never tried these before, you are in a for a treat! Welsh cakes are a cross between a flat scone and a fat pancake, studded with currants and sprinkled in sugar. These can easily be made ahead and stored in the fridge or freezer, then simply popped in the toaster to heat up! Top with jam (or just butter!) to make these a quick breakfast or a great afternoon tea snack! We first had these when we were on holiday in Wales. We have been back to the same place a few times as it is so peaceful and we always have Welsh cakes! You can see a few views on these previous posts (we are missing out this Summer)!
The Welsh Cake recipe
The ingredients for these are pretty straightforward storecupboard ingredients of flour, butter and sugar, with flaxseeds used as an egg replacer (if you use egg, feel free to substitute one egg instead). The other ingredients are a bit of spice, baking powder and a pinch of salt. Although you can make these without, currants (or raisins or sultanas) are the only ingredient you might have to buy?! Otherwise, what are you waiting for! Get cooking!
extrasugar for dusting, sprinkled on a plate / shallow bowl
Prepare
Put the flazseed in a glass with the water, stir and set aside (or prepare equivalent of 1 egg substitute / beat 1 egg)
In a large mixing bowl combine flour, sugar, mixed spice, baking powder and salt.
Rub the butter into the mix until it resembles breadcrumbs.
Mix the currants through.
Add the flax-egg (or egg replacement) and combine to a soft dough. Add a splash of milk if required.
Lightly dust a work surface with flour, then roll the dough out to 0.5cm thick. Using a pastry cutter (standard jam jar lid size), cut rounds and repeat until all of the dough is used. Try to handle the dough as little as possible.
Heat a large pan on a medium heat (a flat griddle pan would be great but a regular frying pan will suffice), and add a bit of butter.
Place as many Wesh cakes as will fit comfortably into the pan and allow to cook for 2-3 minutes before flippng over. Cook for a further 1-2 minutes on this side before removing and tossing in the sugar.
Cook the remaining Welsh cakes as before. Eat warm with butter, jam or just as they are.
You can (as with most of my recipes), make these as decorative or as plain as you like! Ideally, using a fluted pasty cutter would make them more traditional looking, although if you only have cutters with round edges, that’s fine! You can also just use a mug or a glass to cut the circles out! However, if you are new to cooking or your kitchen needs a refresh, here are a few useful things for this recipe. We do receive a small commission if you click and purchase through these links.
How to serve your Welsh cakes
I suggest eating these warm, either straightaway or reheated in the toaster. Traditionally I believe these are eaten just as they are, or of course you can add a topping such as butter or jam. I’m thinking now that peanut butter might work on these too, or even chocolate spread! Let me know how you eat them in the comments!
Storing
Welsh cakes are great for storing. They will keep in an airtight container in the fridge for a week or so! They can also be frozen for up to 3 months (remember to wrap them well, label and date). If you are eating them the same day, feel free just to leave them (covered) on a plate on the worktop!
Sharing
I love seeing your creations and interpretations of my recipes! Feel free to share and tag me @LifeDietHealth or using #LifeDietHealth onInstagram,Pinterest,FacebookorTwitter.
Leave me a comment below and let me know what you think of these! I would love to hear if you’ve tried them before?!
How to serve your Welsh cakes. I suggest eating these warm, either straightaway or reheated in the toaster. Traditionally I believe these are eaten just as they are, or of course you can add a topping such as butter or jam. I'm thinking now that peanut butter might work on these too, or even chocolate spread!
We have used almond flour in our Welsh cakes recipe as it is lower in carbohydrate levels than wheat flour; it also has a GI of 1 compared to wheat flour which can be over 70 so the carbohydrates in the flour don't cause a sudden surge in blood sugar levels.
Once upon a time, Wales was known as the largest producer of coal. The men would go off to the coal mines while the lady of the household would prepare Welsh cakes. These would be served with afternoon tea. Children were also given these delightful griddle-cooked cakes to take along with their lunches for school.
For Welsh Cakes and Scones, we suggest eating within 3.5 weeks if unrefrigerated. 4.5 weeks if refrigerated and 20 weeks or more if frozen. Shortbread stays fresh 1 week longer. If unopened - store all in their original package.
Not exceeding the maximum amount of calories per day – 2,000 calories per day for women and 2,500 calories per day for men. Reducing sugar intake to a maximum of 6 teaspoons per day (25g). Reducing the consumption of sugars-sweetened beverages. Exercise for half an hour, 5 times a week (moderate intensity exercise).
According to the dietician, a diabetic person can eat grapes everyday but the recommended serving size for diabetics is 15 small grapes (1/2 cup) which provides 14 grams of carbohydrates and 58 calories, 1 gram of protein and fiber, along with other vitamins and minerals.
Welsh Cakes or Pice ar y maen are a Welsh teatime treat. The recipe has been passed down through generations and is still as popular as ever. In Wales welsh cakes are also known as griddle cakes or bakestones because they are traditionally cooked on a bakestone (Welsh: maen, lit. 'stone' or Welsh: planc, lit.
Do not be deceived by their rustic appearance. These pan cooked cakes are melt in the mouth delicious and incredibly more-ish. Serve them warm (you can toast them!) with a healthy spread of butter!
Immediately after baking, sprinkle with granulated white sugar or powdered sugar. Serve warm or at room temperature. Welsh Cakes can be covered and stored at room temperature for several days or they can be frozen.
The cakes are a cross between a cookie, a scone, and a pancake but they are truly unlike any of these things when it comes to taste and texture. They are the size of chubby cookie, made from ingredients similar to a scone, but they are cooked like a pancake on a griddle, they are not baked.
What is the best way to reheat Welsh cakes? If you want to warm Welsh cakes you have stored in the pantry, you can zap them in the microwave for 15 seconds, pop them on a tray in a hot oven for 5 minutes, or even pop them in the toaster! Be careful when reheating as the fruit can get very hot, very quickly.
McVities, who owns Jaffa Cake, asked food scientist Dr Stuart Farrimond to work out the optimum way to consume their zesty rounds. He recommended the All Rounder method ― where you nibble around the edge of the cake before biting into the orange-y middle.
After you have flipped them, you want to look for that gooey line in the middle of each Welsh cake. If you don't have this and cook them for too long on either side, they're going to be rock hard the next day.
When you look at this recipe you will see how similar it is to a scone. The only real difference is that less milk is used in the Welsh Cake batter because you want a dough that can be easily rolled and cut into rounds.
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