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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!!)

 

 

 

 

 

 

 

6 thoughts on “Teisen Gri – Traditional Welsh Cakes – A Recipe

  1. this looks so good, I definitely need to try this one out 🙂

    I was wondering if you were on FB at all? It would be amazing if you could share your recipe in our group, would love for you to join our community of food lovers! Check us out: https://www.facebook.com/groups/OnlyGoodEats/

    1. Thanks Andrew! I’ll check out your group 🙂

      1. awesome! Looking forward to having you share your recipes there 🙂

        1. Well, I’ve joined the group but to be honest I’m not a food blogger, I’m a soap maker that posts the occasional recipe. Happy to be part of your group though – I do love cooking!

          1. No worries at all! Feel free to chime in when you’d like, excited to have you in the group 🙂

  2. […] course, Welsh Cakes had to be made too. There were many, many more than this, but by the time I thought to take a photo the pile had […]

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