Welsh cakes, also known as kiln stones, are a traditional treat from Wales made from a soft dough of flour, unsalted butter, sugar, eggs, salt, and yeast, and traditionally containing currants. They are cooked on an ungreased hot plate and served with butter or jam. Variations include different spices and sweeteners. They are often compared to scones or biscuits and must be watched carefully while cooking.
Welsh cakes are a traditional culinary delight originally from Wales. To the natives of South Wales, they are also known as kiln stones as they were once cooked on a kiln stone over an open fire. A bit like a cross between a scone and a biscuit, Welsh cakes are usually cooked on an ungreased hot plate today. Welsh cakes are also known by a variety of other names in different regions of Wales, such as Teisen Gymraeg and Picau Ar y Maen. As the English name suggests, the center of a Welsh cake has a lighter texture than a standard scone or biscuit.
Welsh cakes are quite easy to make and only require a handful of ingredients. A soft dough is made from flour, unsalted butter, sugar, eggs, salt and yeast. However, the baking powder can be eliminated if you use self-rising flour. Welsh cakes traditionally contain currants, although raisins may be used.
Variations of Welsh pie recipes call for different spices or a combination of spices. For example, some recipes include cinnamon and allspice, while others use cinnamon and mace. Teisen Lap is a traditional type of Welsh cake that includes chopped fruit peel. Teisen Carawe contains cumin seeds and Teisen Mel is sweetened with honey.
Welsh cakes are also served in a variety of ways and are a popular accompaniment with tea. Traditionally, they are rolled in granulated (raw) sugar and served plain or with a touch of butter or jam. Indeed, in South Wales, Welsh cakes are often split and served with a thin layer of jam in between, like a sandwich. Of course, the traditional method of making Welsh cakes is to use wholemeal flour and bake them on a baking stone. This type of Welsh cake is called Llech Cymreig, which literally translates to Welsh slab.
One thing that doesn’t vary about Welsh cakes is that they are always cut into rounds before baking. This is probably why they are often compared to scones or biscuits as they look very similar. However, care must be taken when baking Welsh cakes. Because they’re cooked on an ungreased pan on the stovetop, they can burn quickly if left unattended. The rule of thumb is to cook them for up to three minutes on each side.
A traditional Welsh recipe:
1 cup (250 mL) of self-rising flour;
1/3 cup (75 mL) unsalted butter;
pinch of salt;
1/3 cup (75 mL) stream;
1/3 cup (75 mL) granulated sugar;
1 egg, lightly beaten;
splash of milk, just enough to mix;
additional granulated sugar for rolling.
Mix the butter with the flour, using your hands. Add the dry ingredients, followed by the egg and milk. Mix until a soft dough forms. Roll out and cut into rounds, about 1 inch thick. Cook on a griddle over medium heat. Remove from plate and gently roll in granulated sugar. Serve hot with butter or jam.
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