Welsh Cakes — A Recipe Interlude | Mama O Knits Too Much

The boys are off of school this week so getting back into the blogging/writing/work vein has been a challenge, but jet lag got me up at 4am, so you’re the beneficiaries.

I decided to put the InterWebs to good use and will be collecting some of the recipes I came into contact with whilst over there.

(You saw the whilst, didn’t you. Classy, eh?)

So, today we take a look at Welsh Cakes or picau ar y maen (bakestone cakes). I’m linking you to Stephanie Jaworski’s recipe on the Joy of Baking site for Welsh Cakes. This is NOT a gluten-free recipe, though taking a look at it, I believe if you substituted one of the all-purpose gluten-free flours on the market (my fave is Jules), added a bit more milk, applesauce, or a banana* (something to add more moisture), and a tsp of xanthan gum or so, you’d have a fine GF Welsh Cake. I’ll be experimenting with this after I finish canning and preserving. As soon as I can get my pics loaded I’ll show you the bounty of our season.

But back to the cakes. Why Welsh Cakes, you may ask? Or What the heck is a Welsh Cake?

Excellent questions.

I think these are Wales’ answer to British scones. Same basic ingredients, same type of use, but these–historically–have been griddle cakes. I don’t know if this is because the Welsh were more mobile, or more economically challenged, more stubborn (I know a few who’d go with that one), or just liked their food fried in butter (I’m leaning toward the latter). Either way, these were getting passed around the coach by Lucinda (Jennie the Potter‘s Mom) whilst we drove and, while the ones in the bag looked (and smelled) very nice, they were nothing compared to the look of the real deal in the bakeries. Lucinda had been singing their praises since Salisbury, so it was good to see them out and about.

If you’re salivating but not in the baking mood, you could check out The Welsh Griddle Company for recipes, griddles, history, and cool dragon motifs (dragon and daffodil are symbols of Wales).

Lechyd da!

Viva Cymru!

* The banana trick: I made oatmeal cookies this week off of the Quaker Oats lid. I subbed Jules GF flour, added at tsp. of xanthan gum, and a banana. I think I may have added a splash more milk (more than a tsp, less than a tbsp), too. The banana added to the moisture nicely and didn’t change the flavor overly much, but I always add more cinnamon and chocolate chips, so the banana would have had to be super pungent to override.