Friday, February 27, 2009

WELSH CAKES

When we think of Wales and all things Welsh, what comes to mind?

The Queen’s Welsh corgis?


Leeks?


A funny language and a bonnie Prince with large ears?


And Rugby! (again)

Ooops! That’s Chabal of Les Bleus…my mistake!

Friday night France vs Wales. I know that I keep talking about the Rugby 6 Nations Tournament, but this may very well be an exciting match! And, of course, this calls for a special traditional Welsh treat.


These are not quite as light and airy as scones, but dense and spicy, redolent of cinnamon, nutmeg and ginger with the fruity sweetness of raisins or currents in every bite. JP loved them hot off the griddle, smeared with butter and jam. I can see them, avec ou sans the currents, eaten with a sharp cheese. Perfect!

WELSH CAKES

8 oz (225 g) flour + flour for kneading
4 oz (125 g) butter
3 oz (75 g) sugar + sugar for dusting
2 oz (50 g) currents
½ tsp baking powder
¼ tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground ginger
1 large egg + milk to bind if needed

(This recipe can be doubled. As is, I made 11 cakes.)


Place the flour, sugar, currents, baking powder and the spices into a large bowl. Whisk or stir to combine.


Cut the butter into cubes and toss in the dry ingredients. Then rub the butter and flour together until the mixture resembles sand or cornmeal.


Beat the egg lightly in a small bowl, then stir quickly into the flour/butter mixture until it all pulls together into a ball of dough. If there are clumps of dry left that don’t cling to the dough, then add milk, a little at a time onto the dry and stir again, until you have moistened all of the ingredients.


Scrape the dough out onto a floured work surface and knead very quickly until you have a smooth, homogeneous dough.


Roll the dough out to a thickness of about ¼ - to a slight ½-inch (½ - a slight 1 cm). Cut out circles (I used a 2 inch / 5 cm cutter).


Heat a griddle or a heavy-bottom frying pan over medium heat – if you have the heat too high, the cakes will cook too quickly on the outside leaving you with an undercooked center.

Using a paper towel or a brush and soft butter or margarine, quickly and lightly butter the surface once the griddle or pan has heated up. Place several Welsh cakes on the hot surface and allow to cook for 2 minutes. You will see the bottom cook, and when you take a peak underneath, you will see them golden brown.


Flip the cakes and cook on the other side for another 2 minutes. They will be a deep golden color on both sides.


Remove the cooked Welsh cakes onto a plate, sprinkle with sugar and serve hot. With butter and jelly.



Now sit back, enjoy your Welsh cakes with a cuppa and watch France win! Allez les Bleus!

12 comments:

Siren said...

Da iawn Jamie !

They look yummy - could do with one right now with my cup of tea.

Here's to a good game of rugby this evening.

Cymru am Byth.

Aeroentropy said...

Can't wait to try them, though I won't likely find the game on local tv here. I'm going to try different shapes, just because I can!

Jamie said...

Thanks girls! And thank you, Siren, for leading me to this great Welsh recipe. And see you tonight at Le Stade de France!

Culinarywannabe said...

How pretty! I bet I could eat the whole batch of these. :)

Donna-FFW said...

These look lovely. I have never had them. I would love one right now though. Please.

asiangrrl said...

Man, it's just like the Pringles commercial--I bet you can't stop with just one.

YUM!

Antonella said...

Belle! Voglio farle anche io.

Eat It Brooklyn said...

Ooooh, those look so good! Thanks! And for the Rugby photo as well. It's tough to find matches here as well, but I'm always excited when I do. I actually played Rugby in college!

My Carolina Kitchen said...

Beautiful step by step recipe Jamie. I enjoyed the rugby pictures as well. You know I'm cheering for France.
Sam

Lori said...

These look delicious. I'm copying down the recipe to try them. Merci!

Rosa's Yummy Yums said...

Oh, I love Welsh Cakes! I make those on a regular basis... One of my favorite baked goods!

Cheers,

Rosa

Ana Powell said...

Hi Jamie
They look very yummy.
I would eat them anytime x

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