Monday, 15 March 2010

Welsh cakes

Here's my version. They're a little bit spicier than usual, but still delicious.

Here's my recipe for Welsh cakes

You will need:
450g SR flour
220g salted butter (diced)
Big pinch of salt
2 large free range eggs
150g granulated sugar
Handful of raisins or currants
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg

Rub the butter into the flour and salt until it resembles breadcrumbs
Stir in the sugar, raisins (or currants) and spices
Mix in the eggs with a butter knife, and combine until a dough forms
Knead for a few minutes on a floured surface
Roll out to about 1cm, cut into fluted rounds (must be a fluted cutter or you're breaking tradition!)
Heat a griddle or frying pan to a low heat and cook 1 cake as a tester - should take 2 minutes each side to get a little brown, and the middle should still be a little squishy
Cook all cakes for about 2 minutes each side and stack in towers on a cooling rack, the heat from the cakes continues to cook them to the perfect consistency
As soon as they are nearly cool, store them in a tin

They last for a good few days, but I guarantee they'll be eaten long before that.

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