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As I mentioned Cawl in another thread I thought I would start writing a few Welsh recipes for everyone on the vine.
To start here is one of my all time favorites Welsh Cakes.
Makes 12 small Welsh cakes
8 oz Self-raising flour
4 oz Butter
3 oz Sugar
2 oz Currants or sultanas
Salt
Good pinch of mixed spice
1 Egg
Milk, a dash if needed
Sugar to dust cooling cakes
Method
Sift together the flour and salt and rub in the butter until it forms breadcrumb consistency. Add the sugar and the fruit. Whisk up the egg and add to bind it all together. Then using your fingers knead it to dough, If too crumbly use milk until it feels like firmer and forms a ball.
Roll out to 1/4-inch thickness and cut in circles using a teacup. Put to one side until all the dough has been made into rounds. Using a thick-bottomed frying pan or traditional Welsh bakestone (griddle) cook the cakes on each side until golden brown.
Sprinkle cooked Welsh cakes with sugar and watch them disappear. Can be eaten warm or cold. Kept in a tin they will last for up to a week.
Jax
To start here is one of my all time favorites Welsh Cakes.
Makes 12 small Welsh cakes
8 oz Self-raising flour
4 oz Butter
3 oz Sugar
2 oz Currants or sultanas
Salt
Good pinch of mixed spice
1 Egg
Milk, a dash if needed
Sugar to dust cooling cakes
Method
Sift together the flour and salt and rub in the butter until it forms breadcrumb consistency. Add the sugar and the fruit. Whisk up the egg and add to bind it all together. Then using your fingers knead it to dough, If too crumbly use milk until it feels like firmer and forms a ball.
Roll out to 1/4-inch thickness and cut in circles using a teacup. Put to one side until all the dough has been made into rounds. Using a thick-bottomed frying pan or traditional Welsh bakestone (griddle) cook the cakes on each side until golden brown.
Sprinkle cooked Welsh cakes with sugar and watch them disappear. Can be eaten warm or cold. Kept in a tin they will last for up to a week.
Jax
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