Have you ever had a Welsh cake before? If not, you’ve been missing out. This traditional treat of Wales, often called bakestones, has been loved since the late 19th century when sugar, fat, and other sweet ingredients were added to this griddle-cooked cake.
Served both hot and cold, these cakes are a bit like a scone, pancake, and cookie rolled into one, all the while being unique in both taste and texture. They feature similar ingredients of scones while being cooked in the same manner as a pancake on a griddle and look like little cookies.
Welsh cakes are regarded as treat reserved for special occasions, for they take time to craft. Made by hand, there aren’t very many commercial bakeries that produce them anymore. The only one local to me I know of is the little cake shop in Betws-Y-Coed. And obviously with lockdown restrictions in place and not being able to travel, I'm missing my little trips down there very much. Therefor I decided to make my own.... which by the way are amazing!
Hungry for more? Keep reading to discover more about Welsh cakes!
Welsh Cakes History
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.
Because Welsh cakes are rather durable and easy to tote, they became quite favoured among the coal miners. They could easily be stashed in a coat pocket, perfect for bringing cheer to a dismal day in the mines.
Soon though, life would change for the people of Wales. The world began to modernize, even in this quaint and charming Celtic country. Mining faded out and big business boomed in. Suddenly, the time and devotion to crafting special treats like the Welsh cake faded away.
But, with this lovely recipe we can change that, right guys???
250g Self Raising Flour
85g Caster Sugar
1Tsp Ground Cinnamon
1 Egg (whisked in a jug)
Now before I go on, I've gone super traditional on you all and used lard in my recipe. A lot of modern day recipes no longer use lard and solely use butter, whereas the older recipes only use lard. After a few trial and errors and tweaking I find the lard a must as it really adds to the melt in the mouth texture of traditional welsh cakes. However if you do not want to use lard, just use 110g Butter altogether ok?
Secondly a lot of recipes use granulated sugar, however I found the texture to be quite grainy and not the melt in the mouth texture I was looking for therefore I have only used caster sugar in my recipe.
Chocolate fudge (Nom nom nom!! My fav)
-Replace 75g of raisins for:
35g Fudge chunks
40g Dark chocolate chips.
Cranberry and white chocolate (perfect for Christmas gifts!)
-Replace 75g raisins for:
35g Dried cranberries
40g White chocolate chips.
Double chocolate (The kids Favs!!)
-Replace 75g raisins for:
35g Milk chocolate chips
35g White chocolate chips.
As always with my recipes if you try them at home, please feel free to email me your photo's. I love to see my recipes being enjoyed in the homes of others and by their families too. Enjoy and much love, Steph xxx
Welcome to my recipe page....
I have a massive sweet tooth, I'm usually the girl checking out the dessert menu in the restaurants first and fock it lifes to short!! Anyone who knows me knows I love to cook/bake so on here I'll be sharing my recipes with you guys. My staple bakes are....