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
How to make the perfect Welsh cake recipe in four easy steps for a teatime treat. Don't save them for St David's Day, a batch of warm Welsh cakes never went amiss.. Each serving provides 357 kcal, 5g protein, 46g carbohydrates (of which 18g sugars), 16.5g fat (of which 10g saturates), 1.5g fibre and 0.7g salt.
Provided by Liz Scourfield
Categories Cakes and baking
Yield Makes 10 cakes
Number Of Ingredients 6
Steps:
- Rub the butter into the flour to make breadcrumbs. Add the sugar and sultanas, then stir in the egg. Mix, then form a ball of dough, using a splash of milk if needed.
- Roll out the dough on a lightly floured surface until it is 5mm/¼in thick. Cut it into rounds using a 7.5cm/3in fluted cutter.
- You now need a bakestone or a heavy iron griddle. Rub it with butter and wipe the excess away. Put it on a direct heat and wait until it heats up. Place the Welsh cakes on the griddle and cook for 2-3 minutes on each side, or until caramel brown.
- Remove from the pan and dust with caster sugar while still warm. Some people leave out the sultanas, split them when cool and sandwich them together with jam.
Nutrition Facts : Calories 357kcal, Carbohydrate 46g, Fat 16.5g, Fiber 1.5g, Protein 5g, SaturatedFat 10g, Sugar 18g
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
WELSHCAKES
Provided by Nigella Lawson : Food Network
Categories dessert
Yield Makes about 20
Number Of Ingredients 8
Steps:
- Rub the butter into the flour as you would if making biscuits, then stir in the sugar, spice, and dried fruit. Add the egg to make a soft but not sticky dough. Form a disc, cover with plastic wrap, and leave in the refrigerator for a minimum of 20 minutes.
- Roll out on a floured surface to a thickness of about 1/4 inch, and cut out your little cakes; you will need to re-roll and so forth but that shouldn't be problematic. Preheat your unoiled griddle or cast-iron frying pan and cook the cakes for about 3 minutes each side, until golden brown. Remove to a cold plate and sprinkle with sugar.
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
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.
WELSH CAKES
This recipe is from Chatelaine's Heritage Collection of Recipes, published in 1968. I didn't have any mixed peel but they are really good with just currants. Fried them on an electric griddle. Had to increase the temperature to 300F as the heat varies considerably across the griddle top. They are seriously addictive!!!!
Provided by Myrna B.
Categories Quick Breads
Time 55m
Yield 27 serving(s)
Number Of Ingredients 12
Steps:
- Sift dry ingredients together in a bowl and cut in shortening finely. Add fruit, then eggs mixed with milk to make a stiff dough. (I ended up using my hands to get it to combine.)
- Roll to 1/4-inch thickness on a floured surface. (It is more convenient to roll out half the dough at a time.) Cut out rounds with a sharp two-inch cookie cutter.
- Bake on a heated griddle on low heat, or an electric fry pan set at 250F for 8 to 10 minutes. When golden brown on one side, turn and bake second side until golden.
- Serve hot with butter as a tea cake or serve cold. Store in a covered container.
- NOTE: Shortening is satisfactory in this recipe but butter or hard margarine gives a richer flavour and colour. (I used hard margarine.) I estimated two as a serving. (Don't think you'll stop with two!).
- Makes about 4 1/2 dozen.
Nutrition Facts : Calories 180.2, Fat 8.3, SaturatedFat 2.1, Cholesterol 16.1, Sodium 137.5, Carbohydrate 25, Fiber 2.2, Sugar 10.2, Protein 2.4
WELSH TEA CAKES
These longtime family favorites are crisp on the outside, slightly chewy in the center and full of currants. The dough is not overly sweet, so sprinkling the tops with sugar enhances the flavor and gives them a nice look.-Wendy Lehman, Huron, Ohio
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 3 dozen.
Number Of Ingredients 9
Steps:
- Place flour in a large bowl; cut in butter until mixture resembles coarse crumbs. Add the sugar, oats and nutmeg. Stir in the eggs and milk. Fold in currants., On a heavily floured surface, roll out dough to 1/4-in. thickness. Cut with a floured 2-1/2-in round cookie cutter. Place 2 in. apart on greased baking sheets. Sprinkle with sugar if desired. , Bake at 350° for 12-16 minutes or until lightly browned. Remove to wire racks to cool.
Nutrition Facts : Calories 111 calories, Fat 6g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 56mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 1g fiber), Protein 2g protein.
WELSH CAKES
Make and share this Welsh Cakes recipe from Food.com.
Provided by Diana Adcock
Categories Breads
Time 20m
Yield 8-10 cakes
Number Of Ingredients 8
Steps:
- Mix together dry ingredients.
- Cut in cold butter.
- Mix egg and milk together and slowly add to dry ingredients.
- Turn onto a floured board and roll 1/4 inch thick.
- Cut into rounds and fry on an electric skillet at 300* for about 5 minutes on each side.
More about "welshcakes recipes"
TRADITIONAL WELSH CAKES RECIPE - THE DARING GOURMET
From daringgourmet.com
5/5 (41)Total Time 25 minsCategory Dessert, TeaCalories 125 per serving
- In a bowl combine the flour, sugar, baking powder, salt, mace and cinnamon. Mix in the lard and butter using your fingers or a food processor until the mixture resembles coarse crumbs. Add the currants and stir to combine. Add the beaten egg and work it into the mixture adding a little milk as needed until you have a soft dough. It should not be wet or sticky. Wrap the dough and refrigerate for 30 minutes. (Dough can be made well in advance and chilled until ready to use.)
- Roll the dough out onto a floured or non-stick surface about 1/4 inch thick. Cut out rounds using a biscuit cutter. Gather up the scraps, knead together and roll out again to cut the remaining rounds.
- Heat and lightly butter a cast iron pan over medium heat (I lightly butter it to later help the sugar adhere to the cakes when they're sprinkled). Add the cakes and cook on each side until lightly browned, about 3-4 minutes (lower the heat if needed to prevent the outside from burning before the interior is done).
- Let them cool for about a minute. While the Welsh cakes are still warm, place them in a small bowl of sugar to coat all sides. Best eaten while a little warm. Reheat Welsh Cakes in a pan, toaster, or warmed oven (or if in a hurry, in the microwave for a few seconds).
WELSH CAKES | KING ARTHUR BAKING
From kingarthurbaking.com
4.9/5 (40)Total Time 25 minsServings 24
- In a medium-sized mixing bowl, whisk together the flour, sugar, baking powder, salt, and nutmeg., Work in the butter until the mixture is fairly evenly crumbly; a few larger pieces of butter can remain., Mix in the currants., Add the milk/egg mixture, mixing until everything is moistened., Turn the sticky dough out onto a well-floured work surface, and divide it in half.
- Leave the other on the floured work surface., Roll the soft dough into a 9 1/2" circle; it should be about 1/4" thick.
WELSH CAKE RECIPE - MAMGU WELSH CAKES FROM PEMBROKESHIRE
From visitpembrokeshire.com
BEST WELSH CAKES RECIPE - HOW TO MAKE WELSH CAKES
From delish.com
CHEESE WELSH CAKES - MRS JONES'S KITCHEN
From mrsjoneskitchen.com
TRADITIONAL WELSH CAKES RECIPE - IT'S NOT EASY BEING GREEDY
From itsnoteasybeinggreedy.com
WELSH CAKES | LOVEFOODIES
From lovefoodies.com
TRADITIONAL WELSH CAKES - THE WOKS OF LIFE
From thewoksoflife.com
TRADITIONAL WELSH CAKES RECIPE - BBC FOOD
From bbc.co.uk
TRADITIONAL WELSH CAKES RECIPE - MASHED.COM
From mashed.com
WELSH CAKES RECIPE: HOW TO MAKE TRADITIONAL WELSH CAKES
From masterclass.com
WELSH CAKES | ONLY CRUMBS REMAIN
From onlycrumbsremain.com
WELSH CAKES RECIPE | VISITBRITAIN
From visitbritain.com
WELSH CAKES RECIPE | FORTNUM & MASON - FORTNUM & MASON
From fortnumandmason.com
QUICK AND EASY TRADITIONAL WELSH CAKES - THE SPRUCE EATS
From thespruceeats.com
WELSH CAKES RECIPE - OLIVEMAGAZINE
From olivemagazine.com
WONDERFUL WELSH CAKES | FRUIT RECIPES | JAMIE OLIVER RECIPE
From jamieoliver.com
WELSH CAKES RECIPE
From recipes.com.co
WELSH CAKES RECIPE | VISITBRITAIN
From visitbritain.com
WELSH CAKES RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
HOMEMADE WELSH CAKES - GEMMA’S BIGGER BOLDER BAKING
From biggerbolderbaking.com
WELSH CAKES RECIPE - EASY TO FOLLOW RECIPE | THE WORKTOP
From theworktop.com
CINNAMON WELSH CAKE RECIPE BY ARCHANA'S KITCHEN
From archanaskitchen.com
EASY WELSH CAKES RECIPE! - THE VIEW FROM GREAT ISLAND
From theviewfromgreatisland.com
WELSH CAKES | NIGELLA'S RECIPES | NIGELLA LAWSON
From nigella.com
WELSH CAKES | RECIPES | DELIA ONLINE
From deliaonline.com
TRADITIONAL WELSH CAKES RECIPE | VISIT WALES
From visitwales.com
WELSH CAKES - THE HAPPY FOODIE
From thehappyfoodie.co.uk
WELSH CAKES | HOW TO MAKE WELSH CAKES | BAKING MAD
From bakingmad.com
WELSH CAKES RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
WELSH CAKES | RECIPE FOR WELSHCAKES | WALES COTTAGES
From welshholidaycottages.com
WELSH CAKES RECIPE & VIDEO - JOYOFBAKING.COM *VIDEO RECIPE*
From joyofbaking.com
WELSH CAKES WITH WHISKY RECIPE | BAKING RECIPES | GOODTOKNOW
From goodto.com
WELSHCAKES | KATIE HOME COOK
From katiehomecook.co.uk
CRANBERRY WELSH CAKES - HAPPY SAINT DAVID'S DAY - SEW WHITE
From sewwhite.com
WELSH CAKES RECIPE WITH STEP-BY-STEP PHOTOS | EAT, LITTLE BIRD
From eatlittlebird.com
WELSH CAKES – MY ROI LIST
From myroilist.com
WELSH CAKES RECIPE FILM | THE RECIPE HUNTERS IN WALES
From therecipehunters.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love