Welsh cakes (Welsh: picau ar y maen, pice bach, cacennau cri or teisennau gradell), also known as bakestones, griddle cakes, or pics, are a traditional sweet bread from Wales. They are small, round, spiced cakes that are cooked on a griddle or bakestone rather than baked in an oven, giving them a distinctive texture between a biscuit, scone, and pancake. Welsh cakes have been popular since the late 19th century and emerged from the addition of fat, sugar, and dried fruit to traditional flatbread recipes that were already being cooked on griddles. They became particularly associated with the South Wales coalfield during the height of the Welsh coal mining industry, when they served as portable, nutritious food for miners to take underground. Food historian Carwyn Graves notes in his scholarly analysis that Welsh cakes represent "a heritage both of griddle cakes" that formed part of Wales's distinctive grain culture, positioned at "the intersection of a 'Celtic' oat-based tradition and a northern European wheat/barley/rye tradition."
History
Origins and early development The origins of Welsh cakes can be traced to medieval Wales, where flatbreads and oatcakes were commonly cooked on bakestones. These early versions were simple, made primarily from oats, flour, and water, and served as basic sustenance for rural communities. The bakestone itself, known in Welsh as maen (stone) or planc (board), has ancient Celtic origins and similar cooking implements can be found throughout Celtic regions, including the Scottish girdle and Irish griddle. The transformation from simple flatbread to the Welsh cake known today occurred during the mid-19th century with the increasing availability of ingredients such as butter, lard, sugar, and dried fruit. This period coincided with improved trade routes and the growth of market towns in Wales, making previously expensive ingredients more accessible to ordinary households.
Industrial revolution and coal mining Welsh cakes gained particular prominence during the 19th and early 20th centuries when Wales became the world's largest coal-producing nation. The mining industry fundamentally shaped Welsh society, with entire communities dependent on coal extraction. In this context, Welsh cakes served a vital practical purpose as portable, durable food that miners could easily carry underground. The cakes were ideally suited to the harsh conditions of coal mining. They were small enough to fit in coat pockets, robust enough to withstand the physical demands of mine work, and provided substantial nutrition for workers engaged in physically demanding labour. Mining families developed the practice of wives preparing batches of Welsh cakes for their husbands to take to work, often along with provisions for children's school lunches. According to oral histories collected by the National Museum of Wales, Welsh cakes became regular features of working-class households throughout Glamorgan and other mining regions by the 1870s. The museum notes that "the miner would also expect to find them in his food-box," highlighting their established role in mining culture.
Decline and revival
The decline of the Welsh coal industry in the mid-20th century reduced the practical necessity for Welsh cakes as miners' food, but they remained embedded in Welsh cultural identity. During this period, Welsh cakes transitioned from everyday sustenance to occasional treats, particularly associated with afternoon tea and special occasions. The late 20th and early 21st centuries have seen renewed interest in Welsh cakes as part of broader movements toward traditional and artisanal food. They have become prominent symbols of Welsh cuisine, frequently served during Saint David's Day celebrations and featured in Welsh cultural events worldwide.
Preparation and cooking
Traditional method
Welsh cakes are traditionally prepared using the rubbing-in method, where cold butter or lard is incorporated into flour until the mixture resembles breadcrumbs. Sugar, dried fruit (typically currants or sultanas), and spices such as nutmeg, cinnamon, or mixed spice are then added. The mixture is bound together with beaten eggs and a small amount of milk to form a firm dough. The dough is rolled out to approximately 5–8 millimetres thickness and cut into rounds using a fluted cutter, typically 6–8 centimetres (2.4 to 3.1 in (61 to 79 mm)) in diameter. The resulting cakes are then cooked on a lightly greased, moderately heated griddle or bakestone for 3–4 minutes on each side until golden brown.
The bakestone The bakestone (Welsh: maen or planc) is central to authentic Welsh cake preparation. Traditional bakestones were carved from local stone, particularly slate or fine sandstone, before the 19th century introduction of cast iron versions. These thick, circular griddles, typically 1.5 centimetres (0.6 in (15 mm)) or more in thickness, provide even heat distribution essential for proper cooking. Historical bakestones were seasoned with lard and never washed, developing a patina that prevented sticking and contributed to flavour. Modern cooks often substitute heavy cast iron frying pans or electric griddles, though purists maintain that traditional bakestones produce superior results.
Cultural significance
Saint David's Day Welsh cakes hold particular significance in Saint David's Day celebrations on 1 March, Wales's national day. They are considered essential components of traditional Saint David's Day meals alongside cawl (Welsh soup), bara brith (fruit bread), and Welsh rarebit. Schools throughout Wales often organise Welsh cake baking activities as part of Saint David's Day observances, introducing children to this aspect of their cultural heritage. The cakes' association with Welsh national identity extends to diaspora communities worldwide, where they serve as tangible connections to Welsh heritage. Welsh societies in countries including the United States, Australia, and Argentina maintain Welsh cake baking traditions as expressions of cultural continuity.
Welsh cuisine and identity
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