Pice Bach Welsh Cakes Recipes
PICE BACH (WELSH CAKES) WELSH
Make and share this Pice Bach (Welsh Cakes) Welsh recipe from Food.com.
Provided by truebrit
Categories Dessert
Time 20m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Sift the flour, baking powder, and mixed spice; rub in the margarine and lard; add the sugar, currants and beaten egg.
- Mix in milk to make a stiff dough and roll out 1/4-inch thick.
- Cut into 2-inch rounds and bake on a hot griddle until golden brown, after about 4 minutes on each side.
- British Cookery (BTA/BFPC).
PICAU AR Y MAEN (WELSH CAKES)
Serve these raisin-studded griddle cakes hot or cold, with butter, jam or ice cream, as a mid-morning snack, or as a stand-alone dessert.
Provided by Tom Parker Bowles
Categories HarperCollins Brunch Dessert Breakfast snack Raisin Butter Egg Milk/Cream Vegetarian Soy Free Peanut Free Tree Nut Free Kid-Friendly Pan-Fry
Yield Makes 20
Number Of Ingredients 10
Steps:
- Sift the flour, baking powder, allspice and salt together into a large mixing bowl. Add the butter and vegetable shortening to the flour mixture and rub together with clean fingertips for 5-7 minutes, until the mixture resembles breadcrumbs. Stir in the sugar and raisins and combine.
- Mix the eggs and milk together, then pour into the flour mixture and stir until it forms a stiff dough. Bring the dough together with your hands in the mixing bowl until it forms a ball. Turn the dough on to a lightly floured surface and roll it out to a thickness of 1cm. Dip a 6cm round cutter in flour and cut 20 rounds from the dough.
- Melt a knob of butter in a heavy-bottomed frying pan over a medium heat and fry the rounds in batches for 3-4 minutes on each side, until crisp and golden. Serve warm, or keep in an airtight container for up to a week and reheat gently before serving.
WELSH CAKES (PICE AR Y MAEN)
Traditional little cakes which are very popular throughout Wales, these were originally cooked on a bakestone and often served to travellers upon their arrival at one of their many Welsh Inns. I first tasted them in Northern Wales when we lived in Chester and this was the recipe given to me for them at the tea room where we first were treated to them, in Llangollen, (prounounced Clangocklin.) Situated at the side of the river which runs through the centre of the town we spent a lovely few hours there one sunny afternoon.
Provided by MarieRynr
Categories < 30 Mins
Time 21m
Yield 12 cakes
Number Of Ingredients 11
Steps:
- Whisk together the flour, baking powder, allspice, and salt in a large bowl. Rub in the butter and lard with your fingertips. Add the sugar and raisins.
- Beat the eggs and add to the mixture along with a little milk, only using enough to make a fairly stiff dough. Roll out on a lightly floured surface to the thickness of about 1/4 inch and cut into 2 inch rounds with a pastry cutter.
- Cook on a greased griddle or heavy based frying pan over medium high heat for about 3 minutes on each side until golden brown. Dust with sugar and serve warm.
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- Add the sultanas and then pour in the beaten egg, stirring throughly with a wooden spoon to combine. When the mixture starts to get drier, add the splash of milk and continue stirring. You might find it helps to work the dough with your hands too, to ensure the sultanas are evenly distributed.
- Lightly flour a work surface and, using a rolling pin, roll your Welsh cake dough out to around 1.5cm thick. Meanwhile, start heating up your bakestone, griddle or cast iron frying pan.
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