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
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.
GRANNY'S WELSH CAKES
This recipe was given to my grandmother many, many years ago by an old Welsh lady. They are a family favorite in all generations. They are different from the other recipes listed here as they do NOT have milk--eggs are the only liquid.
Provided by KristinB
Categories Dessert
Time 25m
Yield 36-48 cookies, 6 serving(s)
Number Of Ingredients 8
Steps:
- Beat margarine & sugar together.
- Add eggs & beat till smooth.
- Add dry ingredients & stir till just nicely mixed.
- Roll out on floured surface to 1/4 to 1/2-inch thick.
- Cut into rounds using a small glass or round cookie cutter (we've always used a small glass).
- Cook in frying pan till nicely browned on one side; flip & brown the other side. (approx. 3-4 minute per side).
- Remove to baking rack to cool.
- Store in an airtight container or ziplock bag.
Nutrition Facts : Calories 827.5, Fat 34.5, SaturatedFat 6.4, Cholesterol 141, Sodium 1035.2, Carbohydrate 117.5, Fiber 3.1, Sugar 48.2, Protein 13.9
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- 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).
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