I love to bake, but what with one thing and another I found I had no time to get my culinary skills back in action. However, somehow I’ve managed to get back into the baking habit and I’m loving it. There’s nothing nicer than using basic ingredients to concoct a recipe that has everyone drooling. No preservatives, no E numbers just honest to goodness food.
So what’s cooking in the oven I here you say?
Well today recipe is Welsh Cakes.
Welsh cakes originate from Wales and were originally made by the lady of the household as a treat to serve for afternoon tea, or to put into their children’s lunch boxes. These cakes are a cross between a cookie and a scone and a little bit like a pancake. They also became favored by coal miners as they were a perfect size to slip into their pockets and take with them deep into the mines for them to snack on throughout the very long hours they spent deep in the mines.
Try them; they are delicious eaten hot or cold, plain or with butter and jam on.
- 225g/8oz self-raising flour, sieved
- 110g/4oz (preferably Welsh) salted butter
- 1 egg
- handful of sultanas
- milk, if needed
- 85g/3oz caster sugar
- extra butter, for greasing
- Rub the fat into the sieved flour to make breadcrumbs. Add the sugar, dried fruit and then the egg. Mix to combine, and then form a ball of dough, using a splash of milk if needed.
- Roll out the pastry until it is a ¼in thick and cut into rounds with a 3-4in cutter.
- You now need a bake stone or a heavy iron griddle. Rub it with butter and wipe the excess away. Put it on to a direct heat and wait until it heats up, place the Welsh cakes on the griddle, turning once. They need about 2-3 minutes each side. Each side needs to be caramel brown before turning .
- Remove from the pan and dust with caster sugar while still warm.
Some people leave out the dried fruit, and split them when cool and
sandwich them together with jam. But I love them with fruit in, they are
just delicious on a cold afternoon with a nice hot cup of coffee.