Saturday, 29 June 2013

Welsh Cakes...and a puppy!

One of my all time favourite tea-time treats are Welsh cakes. For anyone who's unfamiliar with these goodies... they are a bit like thin scones and traditionally cooked on a griddle pan, or bakestone rather than in the oven. (Although a frying pan works just fine!) I'm working in Wales at the moment, and staying with family so I thought what better food to bring then some Welsh cakes, though if I'm honest most of them were demolished on the bus journey there.
So here is the recipe, it makes around 16 cakes.

225g plain flour
110g butter/margarine, plus extra for greasing
75g caster sugar, plus extra for sprinkling on top.
50g sultanas/currants
1/2 tsp baking powder
1/4 tsp mixed spice
1 egg
pinch of salt
splash of milk, if needed
1 tsp of grated orange zest

  • First sift all the dry ingredients into a mixing bowl (flour, baking powder, salt and mixed spice). Rub in the butter until the mixture resembles breadcrumbs.
  • Stir in the sugar, add the dried fruit and orange zest to the mixture. 
  • Pour in the egg and mix to form a dough, using a little milk if needed. Roll the dough out to a thickness of around a biscuit and use a pastry cutter to cut out round cakes. 
  • Cook the cakes on a greased preheated frying pan on a medium/high heat. If the heat is too hot the outside of the cakes will burn while the inside stays uncooked. 
  • Once they are all cooked, sprinkle with caster sugar. 
I eat mine just as they are, but you can spread them with some butter or jam. I really love the addition of the orange zest to the standard recipe, I think it adds just a little more flavour. 

In other exciting news, my parents have recently got a puppy.

 This is Ellie the labradoodle, and I just had to share her with you all as she's so small and cute!

Emily Kate 

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