For your continued #IsolationBaking ... my recipe for
Welsh Cakes
These dense & spiced cakes dotted with sweet currants are cooked on a griddle or in a skillet, eaten hot with butter & jam for snack or teatime.
Ingredients are in ounces/grams.
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Welsh Cakes
These dense & spiced cakes dotted with sweet currants are cooked on a griddle or in a skillet, eaten hot with butter & jam for snack or teatime.
Ingredients are in ounces/grams.
👇
1/
INGREDIENTS
8 ounces (225 grams) flour + flour for kneading
3 ounces (75 g) sugar + sugar for dusting
2 ounces (50 grams) currents
½ teaspoon baking powder
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
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INGREDIENTS
8 ounces (225 grams) flour + flour for kneading
3 ounces (75 g) sugar + sugar for dusting
2 ounces (50 grams) currents
½ teaspoon baking powder
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
MORE
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2/
8 ½ tablespoons (125 grams) butter
1 large egg + milk to bind if needed
This recipe can be doubled. As is, I made 11 x 2-inch cakes.
Place the flour, sugar, currents, baking powder, & the spices into a large bowl. Whisk or stir to combine. (If you don’t have a lot of
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8 ½ tablespoons (125 grams) butter
1 large egg + milk to bind if needed
This recipe can be doubled. As is, I made 11 x 2-inch cakes.
Place the flour, sugar, currents, baking powder, & the spices into a large bowl. Whisk or stir to combine. (If you don’t have a lot of
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3/
experience with rubbing butter into flour, you can toss the currants into the mixture after rubbing in the butter before working in the egg)
Cut the butter into cubes and toss in the dry ingredients. Then rub the butter & flour together until the mixture resembles damp
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experience with rubbing butter into flour, you can toss the currants into the mixture after rubbing in the butter before working in the egg)
Cut the butter into cubes and toss in the dry ingredients. Then rub the butter & flour together until the mixture resembles damp
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4/
sand or cornmeal.
Beat the egg lightly in a small bowl, then stir quickly into the flour/butter mixture until it all pulls together into a ball of dough. If there are clumps of dry left that don’t cling to the dough, then add milk, a little at a time onto the dry &
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sand or cornmeal.
Beat the egg lightly in a small bowl, then stir quickly into the flour/butter mixture until it all pulls together into a ball of dough. If there are clumps of dry left that don’t cling to the dough, then add milk, a little at a time onto the dry &
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5/
stir again, until you have moistened all of the ingredients.
Scrape the dough out onto a floured work surface and knead very quickly until you have a smooth, homogeneous dough.
Roll the dough out to a thickness of about ¼ - to a scant ½-inch (½ - a scant 1 cm).
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stir again, until you have moistened all of the ingredients.
Scrape the dough out onto a floured work surface and knead very quickly until you have a smooth, homogeneous dough.
Roll the dough out to a thickness of about ¼ - to a scant ½-inch (½ - a scant 1 cm).
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6/
Cut out circles (I used a 2 inch / 5 cm cutter).
Heat a griddle or a heavy-bottom frying pan over medium heat – if you have the heat too high, the cakes will cook too quickly on the outside leaving you with an undercooked center.
Using a paper towel or a brush
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Cut out circles (I used a 2 inch / 5 cm cutter).
Heat a griddle or a heavy-bottom frying pan over medium heat – if you have the heat too high, the cakes will cook too quickly on the outside leaving you with an undercooked center.
Using a paper towel or a brush
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7/
& softened butter or margarine, quickly & lightly butter the surface once the griddle or pan has heated up.
Place several Welsh cakes on the hot surface & allow to cook for 2 minutes. You will see the bottom cook, and when you take a peak underneath, you will see them
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& softened butter or margarine, quickly & lightly butter the surface once the griddle or pan has heated up.
Place several Welsh cakes on the hot surface & allow to cook for 2 minutes. You will see the bottom cook, and when you take a peak underneath, you will see them
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8/
golden brown.
Flip the cakes and cook on the other side for another 2 minutes. They will be a deep golden color on both sides.
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golden brown.
Flip the cakes and cook on the other side for another 2 minutes. They will be a deep golden color on both sides.
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9/
Remove the cooked Welsh cakes onto a plate, sprinkle with sugar and serve hot. With butter and jelly.
As always, let me know if you make them. Enjoy!
Remove the cooked Welsh cakes onto a plate, sprinkle with sugar and serve hot. With butter and jelly.
As always, let me know if you make them. Enjoy!
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