Equipment
Ingredients
Dough Base
- 225 g self-raising flour, sifted
- 110 g unsalted butter, cold, cubed
- 1 g fine sea salt
- 85 g caster sugar
Flavorings
- 3 g mixed spice
- 75 g currants
Binding
- 1 egg, large, beaten
- 15 ml milk
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 141 kcal
- Protein
- 2 g
- Carbohydrates
- 20 g
- Fat
- 6 g
- Fiber
- 1 g
- Sugar
- 8 g
- Sodium
- 32 mg
- Saturated Fat
- 4 g
- Monounsaturated Fat
- 2 g
- Polyunsaturated Fat
- 0 g
- Cholesterol
- 27 mg
- Potassium
- 59 mg
- Calcium
- 11 mg
- Iron
- 0.3 mg
- Magnesium
- 6 mg
- Phosphorus
- 29 mg
- Zinc
- 0.2 mg
- Vitamin A
- 53 mcg
- Vitamin C
- 0 mg
- Vitamin D
- 0.1 mcg
- Vitamin E
- 0.2 mg
- Vitamin K
- 1 mcg
- Vitamin B6
- 0.0 mg
- Vitamin B12
- 0.0 mcg
- Thiamin
- 0.03 mg
- Riboflavin
- 0.03 mg
- Niacin
- 0.3 mg
- Folate
- 6 mcg
- Water
- 7 g
Sources: USDA FoodData Central
Method
Sift the self-raising flour, mixed spice, and salt into a large mixing bowl.
Add the cold, cubed butter and rub it into the flour mixture using your fingertips until the texture resembles fine breadcrumbs.
Stir in the caster sugar and currants until evenly distributed.
Add the beaten egg and mix to form a firm dough. If the mixture is too dry to come together, add a splash of milk sparingly.
Roll the dough out on a lightly floured surface to a thickness of approximately 5-7mm.
Cut into rounds using a 6cm cutter. Gather scraps, gently re-roll, and cut again until all dough is used.
Grease a heavy frying pan or griddle with a little butter or lard and place over medium-low heat. Cook the cakes in batches for about 2-3 minutes per side.
Transfer the cakes to a wire rack and sprinkle immediately with extra caster sugar while still warm.
Chef's Notes
- For a more traditional texture, replace half the butter with lard; this creates a shorter, flakier crumb.
- A 'bakestone' or cast iron griddle is the authentic tool, but a heavy non-stick pan works well if the heat is kept low.
- These are best eaten the same day, but can be revived by popping them in a toaster.
Storage
Freezer: 3 months — Freeze separated by parchment paper.
Reheating: Toast lightly or warm in a low oven.
Troubleshooting
Cakes are burnt on the outside but raw in the middle
Cause: Heat source was too high
Fix: Finish cooking in a low oven (150°C/300°F) for 5 minutes
Prevention: Use a medium-low flame and a heavy-bottomed pan to distribute heat evenly
Cultural Context
Known in Welsh as 'Picau ar y maen' (cakes on the stone), these treats have been a staple of Welsh baking since the 19th century. Traditionally cooked on a cast-iron bakestone over an open fire, they were an accessible treat for miners and families, combining the convenience of a scone with the durability of a cookie.
