Welsh Cakes Pice Ar Y Maen Food

WELSH CAKES (PICAU AR Y MAEN) RECIPE

Steps:

• Add the flour, sugar, mixed spice, baking powder, salt, lard and butter into your food processor bowl and pulse until the mixture resemble crumbly breadcrumbs. Tip the mixture into a large bowl, add the sultanas and mix until distributed evenly. Add the beaten egg and mix with a wooden spoon until a soft dough forms. If it seems a little too dry, add the milk and work the dough gently. Do not over mix - it should be the same consistency as shortcrust pastry dough. Lightly flour a work surface and roll out the dough to around ¼-inch thickness. Cut out rounds using a 6cm (2.4-inch) cutter. Grease a flat griddle or heavy frying pan with lard, and heat over a low-medium heat. I'd recommend low for a flat cast iron griddle and allow it to heat for around 5 minutes to heat evenly first. Cook the Welsh cakes in batches, for around 3 minutes each side, or until golden brown and slightly crispy on the outside. If they're cooking faster than that, turn down the heat as they will be raw in the middle. Transfer to a wire rack to cool enough to be handled, yet still warm. Pour caster (superfine) sugar into a small bowl and roll each of the Welsh cakes to coat. Serve cakes warm or cold. With or without jam. Welsh cakes will stay fresh in an airtight container for 1 week.

PICAU AR Y MAEN (WELSH CAKES)

Steps:

• Sift the flour, baking powder, allspice and salt together into a large mixing bowl. Add the butter and vegetable shortening to the flour mixture and rub together with clean fingertips for 5-7 minutes, until the mixture resembles breadcrumbs. Stir in the sugar and raisins and combine.
• Mix the eggs and milk together, then pour into the flour mixture and stir until it forms a stiff dough. Bring the dough together with your hands in the mixing bowl until it forms a ball. Turn the dough on to a lightly floured surface and roll it out to a thickness of 1cm. Dip a 6cm round cutter in flour and cut 20 rounds from the dough.
• Melt a knob of butter in a heavy-bottomed frying pan over a medium heat and fry the rounds in batches for 3-4 minutes on each side, until crisp and golden. Serve warm, or keep in an airtight container for up to a week and reheat gently before serving.

WELSH CAKES

Steps:

• Tip the flour, sugar, mixed spice, baking powder and a pinch of salt into a bowl. Then, with your fingers, rub in the butter and lard until crumbly. Mix in the currants. Work the egg into the mixture until you have soft dough, adding a splash of milk if it seems a little dry - it should be the same consistency as shortcrust pastry.
• Roll out the dough on a lightly floured work surface to the thickness of your little finger. Cut out rounds using a 6cm cutter, re-rolling any trimmings. Grease a flat griddle pan or heavy frying pan with lard, and place over a medium heat. Cook the Welsh cakes in batches, for about 3 mins each side, until golden brown, crisp and cooked through. Delicious served warm with butter and jam, or simply sprinkled with caster sugar. Cakes will stay fresh in a tin for 1 week.

WELSH CAKES (PICE AR Y MAEN)

Steps:

• Whisk together the flour, baking powder, allspice, and salt in a large bowl. Rub in the butter and lard with your fingertips. Add the sugar and raisins.
• Beat the eggs and add to the mixture along with a little milk, only using enough to make a fairly stiff dough. Roll out on a lightly floured surface to the thickness of about 1/4 inch and cut into 2 inch rounds with a pastry cutter.
• Cook on a greased griddle or heavy based frying pan over medium high heat for about 3 minutes on each side until golden brown. Dust with sugar and serve warm.

WELSH CAKES

Steps:

• Rub the butter and lard into the flour, and add sugar, fruit, lemon rind and spices. Mix with beaten egg and a little milk to a stiff, pastry-like dough.
• Roll out 1/4" thick, and cut into 2" rounds. Grease the griddle or pan with a little fat and put it on a moderate heat. Cook the cakes about 3 minutes on each side, turning over as they become golden brown and risen. If they brown too quickly, turn the heat down.
• Sprinkle with a little sugar while still warm. Eat hot or cold. They keep fresh for several days if stored in an air-tight tin.