am not a big fan of vacuum-packed commercial pastry. Glitzy packaging only reminds me of how many chemical they are infused with. These little Welsh cakes, however, I bought from a baker at a market in the picturesque village of Abergavenny, South Wales.Their humble appearance belies an exquisite crumbly texture. This could easily be the only type of pastry where I actually enjoy the raisins. They go perfectly well with the subdued sweetness of the cakes. Their Welsh name is teisen gri, although they are also known as bakestones after the kind of cast iron griddle they are baked on.
Posts
