Welsh Cakes – Picau Ar Y Maen | Recipes

Welsh Cakes – Picau Ar Y Maen

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2 cups 500 mL Robin Hood® Original All Purpose Flour
2 tsp 10 mL Baking powder
1 1/4 tsp Pumpkin pie spice
1 cup 250 mL Butter
½ cup caster sugar
Grated zest of ½ a lemon
½ cup currants
2 eggs
4 tbsp 60 mL milk


  1. Sift the Robin Hood flour, spice, and baking powder together. Rub in the butter until the mixture looks like breadcrumbs.
  2. Stir in the sugar, zest of lemon and currants. Beat the eggs and add with the milk to make a firm dough. Turn on to a flour board and roll out to thickness of ¼ inch. Cut into rounds with a cookie or biscuit cookie cutter.
  3. Cook on a greased griddle or thick frying pan until golden brown on both sides. Serve hot or cold, plain or buttered

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