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Pice Blodau Grug (Heather Flower Welshcakes)

Pice Blodau Grug (Heather Flower Welshcakes) is a classic Cymric (Welsh) recipe for a traditional welshcake flavoured with finely-chopped dried heather flowers. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Sour-oats Pancake (Heather Flower Welshcakes).

prep time

15 minutes

cook time

10 minutes

Total Time:

25 minutes

Makes:

15–18

Rating:

Tags : Cake RecipesBritish RecipesCymric/Welsh Recipes

Original Recipe

Pice ar y maen is one of the Welsh names for welshcakes. This recipe is a fusion of my mother and grandmother's cooking. The basic recipe for the welshcakes from mam and the addition of chopped heather flowers from nain.

Cynhwysion:

225g o flawd codi
Pinsiad o halen
Llond llwy de o sbeisys cymysg
110y o fenyn, lard neu gymysgfa
75g o siwgr gwyn mân
75g o gyrens neu syltanas
wy mawr wedi’i guro
1/2 llwy de o flodau grug wedi sychu, wedi eu torri'n fân
llefrith i gymysgu

Dull:

Hidlwch ynghyd y blawd, halen a'r sbeisys cymysg i fowlen. Ychwanegwch y menyn, wedi ei giwbio a rhwbiwch i fewn i'r blawd gyda eich bysedd nes fod y gymysgfa'n friwsionllyd. Ychwanegwch y siwgwr, cwrens (neu syltanas) a'r glodau grug. Cymysgqch yn dda yna ychwanegwch yr wy a'i guro i fewn. Nawr ychwanegwch ddigon o lefrith i ddod a popeth ynghyd fel toes. Rholiwch y does are wyneb wedi ei flawdio nes yn 5mm o drwch. Defnyddiwch torrwr toes 4-5cm o ddiamedr i dorri teisennau o'r does. (Gallwch ail-rholio y sbarion i wneud mwy). Coginiwch y pice ar radell (neu badell ffrio drwm) dros dymheredd canoli􏰀, nes bod nhw’n euraidd ar y ddwy ochr. Ysgeintiwch siwgwr man dorsdynt tra'n gynnes.

English Translation

Pice ar y maen is one of the Welsh names for welshcakes. This recipe is a fusion of my mother and grandmother's cooking. The basic recipe for the welshcakes from mam and the addition of chopped heather flowers from nain.

Ingredients:

225g of self-raising flour
pinch of salt
1 tsp of mixed spice (pumpkin pie spice)
110g of butter, lard or a mixture
75g white caster sugar
75g of currants or sultanas
1 large egg, beaten
1/2 tsp dried heather flowers, chopped
milk to blend

Method:

Sift together the flour, salt and mixed spice into a bowl. Add the cubed butter and rub into the flour with your fingers until the mixture resembles breadcrumbs.

Add the sugar, currants (or sultanas) and the heather flower pieces. Mix well then add the egg and beat it in. Now add enough milk to bring everything together like a dough.

Roll out the dough on a floured surface until it is 5mm thick. Use a 4-5cm diameter pastry cutter to cut cakes from the dough. (You can re-roll the scraps to make more.)

Cook the welshcakes on a griddle (or heavy frying pan) over medium heat, until they are golden on both sides.

Sprinkle with sugar while they are still warm.