Similar to nutmeg or star anise or even cinnamon, few spices can replicate the memorable taste of mace. While the ingredients can prove difficult to acquire, the making of welsh cakes is rather easy. These ingredients must be mixed into a dense dough and then rolled and cut into their famous coin shape. They are then ready to be baked either in the oven, or more traditionally, on a bakestone. They are flipped once, baked until only a light shade of golden brown coats the surface, and then tossed into a bath of sugar while still warm. They are then ready to eat or can be stored for later with a hot cup of tea!
Welsh cakes have existed for roughly 100 years, gaining popularity during the industrial revolution when Wales was best remembered for coal mining. The roughness and stackability of the cakes were ideal for surviving the harsh conditions of the coal mines and quickly became a staple. They remain a staple in welsh culture, enjoyed during tea time or for breakfast. Welsh cakes aren't just part of tradition or history; they highlight the labor of the land, using only the freshest local ingredients, crafted by hands which have molded the welsh cake dough generationally.
