Welsh cakes (, , or ), 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 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.
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.
Preparation and cooking
Traditional method
thumb|right|Welsh cakes being punched out, ready for baking
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 () 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 () 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. 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
thumb|right|Welsh Cakes at [[Senedd Cymru]]
Within the broader context of Welsh cuisine, Welsh cakes represent the practical, resourceful character often associated with Welsh culture. Food historian and cookbook author Nigella Lawson notes that Welsh cakes embody "the resourceful, wholesome, and practical nature of the Welsh people," made from simple ingredients yet requiring skill and attention to achieve the proper texture.