Pice Bach Welsh Cakes Welsh
Transport yourself to the rustic charm of the Welsh countryside with these delightful Pice Bach Welsh Cakes—a traditional teatime treat that’s both comforting and irresistible. Made with tender, buttery dough infused with warm mixed spice and studded with currants or sultanas, these griddle-baked treasures boast a golden, lightly crisp exterior and a soft, crumbly interior. Ready in just 30 minutes, this easy recipe combines pantry staples like flour, baking powder, and caster sugar, making it perfect for a last-minute indulgence. Dust them with a sprinkle of sugar before serving for an authentic finish, and enjoy them warm with a dollop of jam or butter. Whether for an afternoon snack or a cozy breakfast, these Welsh cakes are a true taste of tradition. Keywords: Welsh cakes recipe, Pice Bach, traditional Welsh desserts, griddle cakes, homemade teatime treats.
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Recipe Information
Ingredients
- 225 grams All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Ground mixed spice
- 110 grams Unsalted butter (chilled and cubed)
- 100 grams Caster sugar
- 75 grams Currants or sultanas
- 1 large Egg
- 1 tablespoon Milk (if needed)
- 1 pinch Pinch of salt
- 2 tablespoons Caster sugar (for dusting)
Instructions
In a large mixing bowl, sift together the flour, baking powder, ground mixed spice, and a pinch of salt.
Add the cubed butter to the dry ingredients. Using your fingertips, rub the butter into the flour until the mixture resembles breadcrumbs.
Stir in the caster sugar and currants (or sultanas) until evenly distributed.
In a small bowl, beat the egg and then pour it into the dry mixture. Mix until the dough comes together. If it's too dry, add a splash of milk, a little at a time, until you have a soft but not sticky dough.
Lightly flour a work surface and roll out the dough to about 1 cm (0.5 inch) thickness.
Use a round cutter (approximately 6 cm or 2.5 inches in diameter) to cut out rounds of dough. Gather the scraps, re-roll, and cut out more rounds until all the dough is used.
Heat a heavy-based or non-stick frying pan (or griddle) over medium to low heat. Lightly grease it with a small amount of butter or oil.
Place a few Welsh cakes onto the pan, ensuring they aren’t overcrowded. Cook for 2-3 minutes on each side, or until they’re golden brown and cooked through. Adjust the heat if they brown too quickly.
Transfer the cooked cakes to a cooling rack and dust them with caster sugar while still warm.
Serve the Welsh cakes warm or at room temperature. They can be enjoyed plain or with a dollop of jam or butter.
Nutrition Facts
Calories |
1629 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.6 g | 14% | |
| Saturated Fat | 2.7 g | 14% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 221 mg | 74% | |
| Sodium | 716 mg | 31% | |
| Total Carbohydrate | 356.4 g | 130% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 177.0 g | ||
| Protein | 33.5 g | 67% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 146 mg | 11% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 1011 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
