Welsh cakes are a traditional food for the Welsh. They are a quite simple sweet flatbread baked on a griddle. Below I offer you the Welsh Cakes recipe that I use.
They are practical and so delicious. The small round flat cakes gained popularity in the nineteenth century when used as a food supplement for the miners in the coal pits. They were easily wrapped and carried by the miners in their lunch tins. Along with the homecooked meat and fish pies in rich pastry, these delicious fruited cakes were a treat for the miners during their long hours working underground. The cakes were thickly spread with fresh butter and helped fill a hungry miner’s stomach.
A Family Favorite
This recipe has always been a favourite in my family. The grandchildren also love them. Spread the cakes with fresh butter and eat them warm. You can even add jam/jelly or honey for a sweeter treat.
Using a griddle or bakestone, cook the cakes for about three minutes on each side. If you do not have a griddle or a bakestone, use your frying pan or oven. Keep an eye on the cakes and test for firmness. They should be a light golden colour.
Recipe for Welsh Cakes
230 mgs/8 ounces of self-raising flour
115 mgs/4 ounces of fresh butter, room temperature
2 dessert spoons of currants or other chopped dried fruit to your liking (you can add optional spoon of sugar).
1 fresh egg.
- Rub the butter into the flour until you get a crumb texture.
- Add the dried fruit and sugar, and then gently stir in the egg.
- Mix the ingredients and form a ball of dough.
- On a floured surface, roll out the dough to about 5mm/1/4 inch thick.
- Cut into rounds using a pastry cutter, or the lip of an average mug if you don’t have a cutter.
- Butter a frying pan, griddle or bakestone and get the baking surface hot. Cook the dough rounds on the surface for roughly 2-3 minutes each side (eyeball this).
- Remove from the pan.
Some people like to coat the cooked cakes with sugar, but I prefer not to.
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