Tredegar House Welsh Cakes

A close up of a plate of sugar dusted Welsh cakes in the restaurant at Dinefwr Park, Llandeilo, Wales — Welsh cakes, a traditional Welsh -tea-time treat | © National Trust Images/Paul Harris

Also known as ‘picau ar y maen’, ‘picau bach’, griddle cakes, Welsh tea cakes, and Welsh miner cakes. Traditionally cooked on a bakestone, their name often changed depending on the regional word for the bakestone itself.

The basics

Makes: approximately 12
Preparaction time: 10 minutes
Cooking time: 4-5 minutes

Ingredients

385g Self-raising flour
143g sugar
193g Margarine, diced
3g Ground mixed spice
102g Currants
1 Eggs, beaten
34ml Oat milk
Cooking oil to grease griddle or pan

Method

Mix together the flour, sugar and margarine in a bowl until the mixture resembles fine breadcrumbs. Mix in the currants.
Work in the beaten egg. Gradually add the milk until the mixture resembles a soft dough.
Roll out the dough onto a lightly floured surface until it is 3cm thick. Using a 7cm cutter, cut into rounds.
Preheat an oiled griddle or heavy saucepan on a medium heat. Place Welsh cakes in the pan and bake for around 2 ½ minutes each side or until a golden brown.
While warm, sprinkle with caster sugar.

This recipe was created by Jo Lane from Tredegar House, Newport.

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