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| This twist on classic Welsh cakes uses naked barley flour, a nutritious, versatile and flavoursome alternative to wheat flour. Barley flour is subtly earthy with a delicate sweet aftertaste. |
Welsh cakes are a classic bake, also known as picau ar y maen ("cakes on the stone"), pice bach ("small cakes"), cacennau cri or teisennau gradell ("griddle cakes") in Welsh, or bakestones or griddle cakes in English.
Traditionally cooked on a cast iron bakestone (maen) suspended over the fire or cooker, Welsh cakes are a classic example of domestic baking before ovens were universal in homes.
Our wholemeal naked barley flour is stone-milled in small batches through our mill in Suffolk, from barley grown by Jeremy Dickin at Oak Farm in Lincolnshire.
Naked barleys are varieties of barley, Hordeum vulgare, that naturally shed the grain's inedible husk when harvested so that the whole grain can be milled or eaten without losing any of the flavour or nutrition.
Makes 15 to 20 Welsh Cakes
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Jens Hannibal, plant-focused chef and educator with over 15 years of experience, has shared this sumptuous recipe with us, a glimpse of the approach to cooking you can learn in Jens's new online course Cook with Confidence.
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