I was born and raised in Wales. My mother used to make Welsh cakes on the Maan (iron griddle) that my grandmother used, and my great grandmothers before her. I have always used cinnamon and cloves, and currants or raisins. The welshcakes are made by the rubbing in cake method, rolled out as described, and cooked on a greased griddle. In ancient times it was a stone hot from the hearth. They also were made by celtic pockets of people in France, and there is documentation by a clergyman about the switchover to iron vs stone maans somewhere back in history. One thing I have never seen is the slicing of the Welsh cakes, and putting butteer ot jam inside them. They are usually too thin for that, and are only dusted with castor sugar. The spices go into the mix not coating the outside. Also I guess it would be an adventure to try using cherries or blueberries in them, I'd never thought of that. And another way they are made is that they cut the rolled out dough into small oblongs without any spices or fruit in them, coat the one side with jam, fold them so they are little squares with jam inside and put them on the griddle that way. Still called Welsh cakes. Diolch yn fawr (thank you) for putting this recipe on your site. Rydych yn croesawu, Elysant. These little cakes are very compelling, aren't they? Thanks for their wonderful "back story." PJH

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