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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). 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.
You can always make your own Sir, they’re ever so easy. Assuming, of course, that you like getting your hands messy!
Tim
My grandma, who grew up in Swansea, used to make Welsh cakes; they were fantastic warm from the griddle (she used a heavy cast-iron pan) with butter melting on top. I’m guessing there’s no comparison between shop-bought and fresh. I still get occasional yearnings for them …