TRADITIONAL WELSH CAKES RECIPE FROM MARY BERRY
Welsh cakes are delightfully rustic, delicate, and delicious. They're like a cross between a scone and the fluffiest of pancakes--perfect with a cup of tea.
Provided by Kaitlin
Categories desserts
Time 1h
Number Of Ingredients 11
Steps:
- Combine the flour, baking powder, and salt in a large bowl. Add the butter and rub it in with your fingertips or a pastry cutter until the mixture resembles fine breadcrumbs. You can also do this step using a food processor.
- Add the sugar, currants, and spices, and stir with a wooden spoon to mix. Add the egg and enough milk to form a soft but not sticky dough. Mary Berry needed a little more than 2 tablespoons. I needed closer to 4 tablespoons. The dough should resemble pie crust dough. You can knead it to get it to come together, but no more than a few times. You don't want your Welsh cakes to turn out tough!
- On a lightly floured surface, roll out the dough to a ¼-inch thickness. Cut into rounds with the pastry cutter until all of the dough has been used (just ball up any excess and re-roll in order to cut out as many as you can). I used a scalloped 2-inch round and a similar-sized heart.
- Heat a griddle or heavy frying pan over medium heat, and melt a little butter in it. A thin pat is sufficient for each batch--that's 7 welsh cakes that fit into my cast-iron skillet.
- Cook the Welsh cakes over medium heat for 3-4 minutes on each side until cooked through and golden brown. Be careful on the first flip, as they are still a little fragile--similar to American pancakes--at this point. During the cooking process, you may have to turn the heat up or down. I modulated between medium-high and medium-low.
- Let cool on a wire rack and continue to cook the cakes in batches. They're best when fresh, and even a little warm. You can sprinkle them with powdered sugar and serve with, obviously, a lovely cup of tea.
Nutrition Facts : Calories 100 kcal, Carbohydrate 15 g, Protein 2 g, Fat 4 g, SaturatedFat 3 g, Cholesterol 17 mg, Sodium 86 mg, Fiber 1 g, Sugar 6 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
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