Teisen Gri – Traditional Welsh Cakes – A Recipe

Teisen Gri (literally translated – Griddle Cakes) are traditional Welsh cakes that we make and enjoy all year, and especially around the 1st March when we celebrate St David’s Day (the patron saint of Wales).  Last week I took a break from soaping and made (another) batch of deliciousness…

Welsh Cakes

Welsh Cakes

They’re similar to a fruit scone, but flatter and cooked on a griddle over direct heat. Traditionally they’re dusted with caster sugar after cooking, but I usually skip that step. They are honestly utterly delicious – perfect to have with a cup of tea, and they’ll keep a good few days in an airtight container. They don’t tend to last that long in our house though! I posted the above picture on the blog a while back, and I’ve been asked a couple of times since for the recipe, so here goes. This recipe makes 20 – 30 Teisen Gri, depending on the size of the cutter you use.

Ingredients:

  • 225g salted butter (lard is a traditional alternative – I always use butter)
  • 450g self raising flour
  • 0.5tsp mixed powdered spice
  • 170g caster sugar
  • 170g mixed dried fruit  (currants are traditionally used)
  • 2 eggs

Method:

  1. Rub together the flour and the butter until they are the consistency of breadcrumbs. I usually do mine in a food processor:
Flour & Butter

Flour & Butter

2. Mix in the mixed spices, sugar and the mixed fruit:

Don’t forget the mixed spices – makes a huge difference to the final flavour

Sugar

Sugar

Mixed Fruit

Mixed Fruit

3. Add the two eggs and mix:

Add the eggs

Add the eggs

Mixed

Mix

4. Bring it all together on a floured surface, adding a little more flour IF it feels too sticky to roll out:

Dough ready to roll

Dough ready to roll

5. Roll out the dough to about 0.75cm.  Many recipes say 1cm thickness, and while personally I find this a little too thick, it’s trial and error to find what suits you. I neglected to take a photo of this stage – sorry!

6. Cut out rounds using a fluted scone cutter, and place on a pre-heated griddle. Don’t grease the griddle – dry is best.  A thick bottomed frying pan would work if you don’t have a griddle:

Cooking on the griddle

Cooking on the griddle

7. After a couple of minutes, when the underside has developed a nice dark colour (some of these below should really have been darker) flip over and cook on the other side:

Flip

Flip

8. Once they’re cooked and nicely browned on both sides, place on a cooling tray and, if desired, dredge with castor sugar.  Enjoy hot or cold, with or without butter.

I’ll be back on topic with my next post, but even soapers have to eat eh? Let me know if you give these a try (and what you think of them!!)