Have you ever tried making Welsh Cakes? Here is a simple step to step guide to making traditional and alternate delicious Welsh Cakes that you can enjoy every time:
Makes approximately 12 Welsh Cakes
Ingredients:
- 8oz self raising flour
- 3oz unsalted butter
- 2 ½ oz sugar (caster or granulated)
- ¼ teaspoon salt (level spoon)
- 1 large egg
- 4 teaspoons cold milk (can use semi skimmed or whole milk)
- 3oz currants
- Extra flour for rolling out the dough
- Extra butter to cook the Welsh cakes
- Caster sugar for decoration (you can add cinnamon to dusting sugar to add extra flavour)
Equipment:
- Weighing scales
- Medium sized mixing bowl
- Measuring Spoons
- Bakestone or griddle (preferably cast iron) TIP : If your Bakestone is new please follow the manufacturers instructions for “proving” prior to use
- Pastry mat for rolling out dough (optional)
- Rolling pin
- Pastry cutters (can be any shape round is easier to work with)
- Palette knife (can also use a spatula)
- Cooling rack
Process:
Before starting gather the equipment together
- Beat the egg and cold milk together and prepare an area or the pastry mat for rolling out the dough
- Weigh out the flour, butter and sugar into a medium sized mixing bowl TIP : To make weighing easier use a digital scales which allows you to tare (re-set) back to zero after each addition. This allows you to weigh directly into the mixing bowl and saves on washing up
- Use the measuring spoon to measure the salt and add to the flour, sugar and butter mix TIP :make sure the butter is at room temperature to make the mixing process easier.
- Rub the ingredients together until they form breadcrumb like mixture
- Add the currants and mix until they are evenly distributed
- Add the egg/ milk to the dough and bind the mixture together until a smooth TIP: If the mixture is too wet this can be addressed by using a little extra flour to roll out when the dough is formed. If the mixture is too dry and will not bind together add small drops of milk a little at a time until a smooth dough is formed
- At this point clean your hands lightly butter your Bakestone, place on the hob on a medium/low heat to start warming
- Roll out the dough on the prepared floured pastry mat or work surface until it is about ¼ inch thick. TIP : If your dough is sticky (too wet) just use a little more flour on the surface and your rolling pin
- Cut out the Welsh Cakes using your chosen pastry cutter, gather the un-cut dough bring together and repeat the process until all of the dough is used.
- The Bakestone should now be hot enough to start cooking the Welsh Cakes TIP Controlling the Bakestone temperature is key to cooking the Welsh cakes.
- Place the Welsh Cakes on the Bakestone starting around the outer edge and finishing with the centre TIP Welsh Cakes cook the quickest at the centre of the Bakestone.
- Cook the Welsh Cakes on each side turn using a palette knife or spatula until they are a .golden brown colour, usually about 2 minutes each side
- When cooked remove and place onto a cooling rack
- Sprinkle the Welsh cakes with the caster sugar / cinnamon mixture TIP: Welsh cakes will keep fresh for several days is stored in a tin or air tight container and taste great after a few days with jam or butter
Alternate Flavours Ideas:
- Coconut and cherry – ingredients as above but reduce sugar to 2oz and replace with desiccated coconut, replace currants with chopped glace cherries
- Chocolate chip- ingredients as above but reduce sugar to 2 oz and replace currants with chocolate chips
Practice with lots of different flavours – if they are sweet reduce the sugar amount to compensate.
Have fun and enjoy
