Welsh cakes (Welsh: picau ar y maen, pice bach, cacen gri or teisen radell) are traditional Welsh snacks.
The cakes are also known as bakestones within Wales because they are traditionally cooked on a bakestone (Welsh: maen), a cast iron griddle about 1.5 cm or more thick which is placed on the fire or cooker; on rare occasions, people may refer to them as griddle scones.
Welsh cakes are made from flour, sultanas, raisins, and/or currants, and may also include such spices as cinnamon and nutmeg. They are roughly circular, a couple of inches (4–6 cm) in diameter and about half an inch (1–1.5 cm) thick.
Welsh cakes are served hot or cold dusted with caster sugar. Unlike scones, they are not usually eaten with an accompaniment, though they are sometimes sold ready split and spread with jam, and they are sometimes buttered. They are often eaten accompanied by a pot of tea.
Self Rasing Flour
* Rub butter and flour together to form bread crumbs,
* Mix in sugar, bicarb, cinnamon and nutmeg.
*Add currants to the flour and butter mix
*Finally add in eggs and mix to form a smooth dough.
*Lightly Flour a surface and roll out to around 1cm thick
*Use round cutters (3cm in diamiter)
*Cook on a medium head flat griddle or bakestone.
*Cook for a few minutes on either side until side is a golden brown.