Welshcakes can be traced back in time to one of the earliest forms of baking, where a flatstone would be placed onto an open fire and small flat cakes would be griddled on top of the hot stone.
It is a shame that they are not more widely available outside of their native Wales as they make a fine accompaniment to a nice cup of tea.
Welshcakes are made from the simplest of ingredients: flour, butter, eggs, sugar, and currants, and are roughly circular, a couple of inches in diameter and about half an inch thick. The cakes can be eaten hot or cold, with or without butter and/or jam, but are seldom split in half like their scone cousins.
With so many variations, and just one packet of cakes, I was unable to test all the permutations for which I apologise (I promise to do better next time).Â However, and without doubt, I can already confirm that these little cakes from Wales are worthy of a place beside a nice cup of tea.