Welsh Cakes

Welsh Cakes
The 1st of March is an exciting day.  Could Spring really be round the corner?  A tiny glimmer of hope arises, but then I felt like this last year and mounds of snow suddenly arrived and lasted for weeks!I’ve always liked the idea of Welsh Cakes and as I’m off to a friend’s I thought I would try baking some of these little biscuits in tribute to Saint David’s Day.As it turns out, they are pretty easy and quick to make and are fairly versatile; you can mix and match your ingredients and flavourings to suit you best.  (Obviously this is not traditional way).
The ‘cake’ is in principal like a moister shortbread, but it is fried in a pan, traditionally with lard, rather than baked in the oven.  I fried them in Tiana Organic Coconut Oil which I think gives a delicious extra flavour to the end product.  The idea of frying the dough, rather than baking, is new to me and gives the ‘cakes’ a slighty crisy, buttery flavour.This is my version, rather than a truly traditional recipe…I couldn’t help but tweak it a bit.

Welsh Cakes

225g plain flour
85g golden caster sugar (or coconut sugar)
1/2 teaspoon mixed spice (I don’t have a blend of this so I used mostly cinnamon and a small pinch of a 4 spice blend which is quite clovey)
1/2 teaspoon baking powder
100g unsalted butter, cold and cut into cubes
50g raisins (or you could use goji berries, blueberries or cranberries)
1 teaspoon vanilla essence
1 egg
A splash of milk

In a food processor, tip in the flour, sugar, spices, baking powder, a pinch of salt and the cubed butter.  Blitz together until you have a soft crumb formed.  Now add the egg, vanilla essence and blitz.  If you think the dough is too dry, add a splash of milk.  The dough should have the consistency as shortcrust pastry.

Scrap out the dough onto a lightly floured surface and roll the dough to the thickness of your little finger.  Cut our rounds using a 6cm cutter, re-rolling any trimmings.

Heat a frying pan over a medium heat and grease either using butter and a little oil or as I did with coconut oil.  Now cook the Welsh cakes in batches for about 3 minutes each side – you want to make sure the dough cooks through each biscuit – until they are brown and crisp.  When they are cooked, lay them on a rack and sprinkle with caster sugar.

They are delicious warm or when cold with a dollop of jam on them.

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Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


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