CINNAMON ALMOND WELSH CAKES
Steps:
- In a medium bowl whisk together flour, sugar, baking powder, salt and cinnamon. Cut in butter and combine until it is the consistency of fine bread crumbs, stir in almond slivers.
- In a small bowl with a fork beat together egg and milk. Then add to flour mixture, mix until just combined.
- Move to a lightly floured flat surface, and knead gently just until combined (do not over knead). Gently roll with a lightly floured rolling pin to the thickness of 1/4-1/2 inch (1-2 centimeters)*, cut with a 2 3/4 - 3 inch (7 centimeter) round cookie cutter.
- In a heavy skillet add a little oil (spread with a brush), heat on low, (thinner cakes can be cooked on a medium low heat), add cake rounds and cover, turn when brown and continue to cook on low until done. If you cook them on too high heat, they will brown and not cook inside. Let cool, dust with powdered sugar. Enjoy!
Nutrition Facts : Calories 193 kcal, Carbohydrate 20 g, Protein 3 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 41 mg, Sodium 89 mg, Sugar 5 g, ServingSize 1 serving
WELSH CAKES
Pice ar y maen, a Welsh teatime treat passed on through generations and still as popular as ever. Perfect for making with the children
Provided by Good Food team
Categories Afternoon tea, Buffet, Snack, Treat
Time 16m
Yield Makes 16
Number Of Ingredients 9
Steps:
- Tip the flour, sugar, mixed spice, baking powder and a pinch of salt into a bowl. Then, with your fingers, rub in the butter and lard until crumbly. Mix in the currants. Work the egg into the mixture until you have soft dough, adding a splash of milk if it seems a little dry - it should be the same consistency as shortcrust pastry.
- Roll out the dough on a lightly floured work surface to the thickness of your little finger. Cut out rounds using a 6cm cutter, re-rolling any trimmings. Grease a flat griddle pan or heavy frying pan with lard, and place over a medium heat. Cook the Welsh cakes in batches, for about 3 mins each side, until golden brown, crisp and cooked through. Delicious served warm with butter and jam, or simply sprinkled with caster sugar. Cakes will stay fresh in a tin for 1 week.
Nutrition Facts : Calories 138 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 9 grams sugar, Fiber 9 grams fiber, Protein 2 grams protein, Sodium 0.13 milligram of sodium
WELSH CAKES
My grandfather was Welsh and liked to make Welsh cakes on the griddle. Our whole family loves them. Sometimes he would make them for Christmas and wrap them in little bundles for each family. It's a very special memory for us. -Wendy Masters, East Garafraxa, Ontario
Provided by Taste of Home
Time 25m
Yield about 4-1/2 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, whisk flour, sugar, baking powder, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. Add milk and egg; stir just until moistened. Fold in currants., Pat or roll dough to 1/4-in. thickness; cut with a floured 2-in. biscuit cutter. Preheat griddle over medium heat. In batches, place cakes onto griddle; cook until tops puff and bottoms are golden brown, about 1-2 minutes. Turn; cook until second side is golden brown. Cool on wire racks.
Nutrition Facts : Calories 87 calories, Fat 4g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 99mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
WELSH CAKES
We attended a county fair in Wales and the ladies of the local church were baking and selling these. We asked for the recipe and they graciously shared it with us. This has been converted to US standard. They are delicious and not as sweet as some of our style cookies. Dried currants can be used in place of the raisins.
Provided by Flo Buehler
Categories World Cuisine Recipes European UK and Ireland Welsh
Yield 24
Number Of Ingredients 9
Steps:
- Sift flour, baking powder and salt into bowl. Put in butter and lard and mix until resembles fine breadcrumbs. Stir in sugar and currants or raisins. Beat the eggs lightly and add to flour mixture with just enough milk to make a firm dough similar to shortcrust pastry.
- Chill dough 1 to 2 hours.
- Roll the dough to 1/4 inch on floured surface and cut with 3 inch rounds. Bake the cakes on a greased griddle or frying pan (I use my electric skillet with just a little non-stick spray) over low heat until golden brown. Cool and sprinkle with sugar. These also freeze well.
Nutrition Facts : Calories 234.5 calories, Carbohydrate 39.8 g, Cholesterol 42.1 mg, Fat 7.3 g, Fiber 1.1 g, Protein 3.8 g, SaturatedFat 3.4 g, Sodium 165.8 mg, Sugar 21 g
WELSH CAKES
A cross between a cookie, scone, and pancake, these intriguing treats are cooked on a griddle, not baked (despite its other name, Welsh bakestones). Martha's version is spiced with cinnamon and nutmeg and studded with dried currants and candied lemon peel.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 2 dozen
Number Of Ingredients 13
Steps:
- Line two baking sheets with parchment paper; set aside.
- In a large bowl, whisk together flour, granulated sugar, baking powder, salt, cinnamon, nutmeg, and lemon zest. Using a pastry blender or your fingers, cut in butter until mixture is a sandy consistency. Stir in currants, candied citrus peel, egg, and milk until a soft dough forms. Gently knead to combine.
- On a lightly floured surface, roll out dough 1/4 inch thick. Using a 2-inch fluted square cutter, cut out squares; transfer to prepared sheets. Reroll scraps once and cut out more squares.
- Preheat a cast-iron griddle over medium. Lightly brush with butter. Working in batches, transfer dough squares to griddle and cook, turning once, until golden brown, about 1 1/2 minutes per side. Adjust heat as necessary. Transfer to a serving plate; sprinkle with superfine sugar, as desired. Serve immediately, or store in an airtight container at room temperature 3 to 5 days.
TEISEN SINAMON (WELSH CINNAMON CAKE)
From a collection of old Welsh cake recipes, purchased in Wales in 1992. "An impressive cake, its dark base contrasting with a deep meringue topping, is created by the simple improvement on the original of just one extra egg yolk, and one, or perhaps two, egg whites." The recipe says 1 teaspoon cinnamon. You might want a stronger cinnamon taste, so maybe use 1 1/2 teaspoons or to taste. As I haven't tried this cake yet I don't know how long it takes until the meringue topping is set.
Provided by Mia in Germany
Categories Dessert
Time 45m
Yield 1 cake, 1 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F.
- Sieve the flour and baking powder and rub in the butter.
- Add the spice and sugar, then he egg yolks and a little milk to bind to a farily stiff sponge.
- Turn into a shallow, well greased tin or plate - preferably a dish you can serve it in as the base is best left where it is.
- Bake for about 20 minutes at 400°F.
- Cool an spread with jam (apricot or raspberry).
- For the meringue topping, beat the egg whites until stiff, fold in 1 tablespoon caster sugar for each white and beat again in the usual way until shiny.
- Pile on top of the base and return to a cooler oven (325 F) to set and until the peaks are tipped with gold.
Nutrition Facts : Calories 2315.6, Fat 102.5, SaturatedFat 61.5, Cholesterol 575.8, Sodium 1121.7, Carbohydrate 316, Fiber 7.5, Sugar 139.7, Protein 36.5
GRANNY'S WELSH CAKES
This recipe was given to my grandmother many, many years ago by an old Welsh lady. They are a family favorite in all generations. They are different from the other recipes listed here as they do NOT have milk--eggs are the only liquid.
Provided by KristinB
Categories Dessert
Time 25m
Yield 36-48 cookies, 6 serving(s)
Number Of Ingredients 8
Steps:
- Beat margarine & sugar together.
- Add eggs & beat till smooth.
- Add dry ingredients & stir till just nicely mixed.
- Roll out on floured surface to 1/4 to 1/2-inch thick.
- Cut into rounds using a small glass or round cookie cutter (we've always used a small glass).
- Cook in frying pan till nicely browned on one side; flip & brown the other side. (approx. 3-4 minute per side).
- Remove to baking rack to cool.
- Store in an airtight container or ziplock bag.
Nutrition Facts : Calories 827.5, Fat 34.5, SaturatedFat 6.4, Cholesterol 141, Sodium 1035.2, Carbohydrate 117.5, Fiber 3.1, Sugar 48.2, Protein 13.9
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