WELSHCAKES
Provided by Nigella Lawson : Food Network
Categories dessert
Yield Makes about 20
Number Of Ingredients 8
Steps:
- Rub the butter into the flour as you would if making biscuits, then stir in the sugar, spice, and dried fruit. Add the egg to make a soft but not sticky dough. Form a disc, cover with plastic wrap, and leave in the refrigerator for a minimum of 20 minutes.
- Roll out on a floured surface to a thickness of about 1/4 inch, and cut out your little cakes; you will need to re-roll and so forth but that shouldn't be problematic. Preheat your unoiled griddle or cast-iron frying pan and cook the cakes for about 3 minutes each side, until golden brown. Remove to a cold plate and sprinkle with sugar.
WELSH CAKES
My grandfather was Welsh and liked to make Welsh cakes on the griddle. Our whole family loves them. Sometimes he would make them for Christmas and wrap them in little bundles for each family. It's a very special memory for us. -Wendy Masters, East Garafraxa, Ontario
Provided by Taste of Home
Time 25m
Yield about 4-1/2 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, whisk flour, sugar, baking powder, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. Add milk and egg; stir just until moistened. Fold in currants., Pat or roll dough to 1/4-in. thickness; cut with a floured 2-in. biscuit cutter. Preheat griddle over medium heat. In batches, place cakes onto griddle; cook until tops puff and bottoms are golden brown, about 1-2 minutes. Turn; cook until second side is golden brown. Cool on wire racks.
Nutrition Facts : Calories 87 calories, Fat 4g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 99mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
WELSH CAKE RECIPE
If you've ever wondered how to make Welsh cakes (picau ar y maen), look no further as here's the perfect recipes for those traditional treats.
Categories welsh cakes welsh cake recipe easy welsh cakes baking recipe
Time 13m
Yield 16
Number Of Ingredients 10
Steps:
- Grease a griddle or heavy frying pan. Rub the fats into the flour, baking powder and salt until it resembles fine breadcrumbs. Add the sugar and currants and make a well in the centre.
- Mix the egg and enough milk to make a stiff paste like pastry.
- Roll out on a lightly floured surface until 5mm (1/4in) thick and cut into rounds using a 7.5cm (3in) cutter.
- Cook on the medium-hot griddle for 3 minutes on each side or until golden. Eat on the same day.
Nutrition Facts : Calories 123 calories
GLUTEN-FREE WELSH CAKES
Gluten-free Welsh cakes
Provided by delboyfood27
Time 20m
Yield Makes 12-16
Number Of Ingredients 10
Steps:
- Whisk together Egg, Butter, Sugar, Vanilla extract until all mixed well.
- Sift in Flour, Baking Powder, Xanthan Gum & Mixed Spice. Add Sultanas.
- Using your hands mix all ingredients well to form a ball of dough. (if still wet add a little extra flour).
- Using your hands create small balls (approx 30-40g) , using the palm of your hand flatten to your required thickness. Cook on a medium hot griddle either side for 3 minutes or until golden. Dust with icing sugar.
WELSH CAKES
Welsh Cakes - An old family recipe, traditionally served warm, simply with a little butter on the tops!
Provided by Lovefoodies
Categories Cookies & Sweet Treats
Time 13m
Number Of Ingredients 7
Steps:
- Mix flour and salt, rub in margarine, stir in sugar and currants.
- Mix to a fairly stiff dough with the egg and milk.
- Roll out about 5 mm (¼ inch) in thickness and cut into rounds, (use a 6.5 cm or 2 1/2 inch cookie cutter) Gather up the trimmings and re roll to make more Welsh cakes.
- Cook on a medium hot greased griddle pan for about 3 minutes on each side. Place the hot Welsh cakes on some sugar, both sides then serve buttered, hot or cold.
Nutrition Facts : Calories 138 calories, Carbohydrate 19 grams carbohydrates, Cholesterol 13 milligrams cholesterol, Fat 6 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 15 Servings, Sodium 194 milligrams sodium, Sugar 7 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
TRADITIONAL WELSH CAKES
Steps:
- In a bowl combine the flour, sugar, baking powder, salt, mace and cinnamon. Mix in the lard and butter using your fingers or a food processor until the mixture resembles coarse crumbs. Add the currants and stir to combine. Add the beaten egg and work it into the mixture adding a little milk as needed until you have a soft dough. It should not be wet or sticky. Wrap the dough and refrigerate for 30 minutes. (Dough can be made well in advance and chilled until ready to use.)
- Roll the dough out onto a floured or non-stick surface about 1/4 inch thick. Cut out rounds using a biscuit cutter. Gather up the scraps, knead together and roll out again to cut the remaining rounds.
- Heat and lightly butter a cast iron pan over medium heat (I lightly butter it to later help the sugar adhere to the cakes when they're sprinkled). Add the cakes and cook on each side until lightly browned, about 3-4 minutes (lower the heat if needed to prevent the outside from burning before the interior is done).
- Let them cool for about a minute. While the Welsh cakes are still warm, place them in a small bowl of sugar to coat all sides. Best eaten while a little warm. Reheat Welsh Cakes in a pan, toaster, or warmed oven (or if in a hurry, in the microwave for a few seconds).
Nutrition Facts : ServingSize 1 Welsh cake, Calories 125 kcal, Carbohydrate 21 g, Protein 2 g, Fat 3 g, SaturatedFat 2 g, Sodium 72 mg, Sugar 7 g
WONDERFUL WELSH CAKES
I completely fell in love with Welsh cakes after Jim gave me my first taste of one in Pontypridd market. The Welsh cooks of old did a lot of cooking on bakestones, which are essentially round cast iron skillets. They'd place them over a fire in their home, and use them for things like these sweet little cakes, which have a crisp outside and a soft, slightly crumbly inside that is to die for. You can replicate that bakestone style of cooking using a heavy-bottomed non-stick pan. I love serving these warm as they are or filled with a spoonful of cream and a few berries. Jim was using chunks of chocolate, different dried fruits and even sprinkles of desiccated coconut, so feel free to experiment once you've mastered the basic recipe.
Provided by Jamie Oliver
Categories Beautiful baking recipes Jamie's Great Britain Fruit Afternoon tea Easter treats Father's day Mother's day
Time 1h
Yield 35 to 40
Number Of Ingredients 13
Steps:
- Sieve the flour into a large mixing bowl, then add the sugar and mixed spice.
- Cut the butter into cubes and add to the bowl with a pinch of sea salt.
- Use your hands to rub it all together until you get a fine breadcrumb consistency, then toss in the dried fruit.
- Make a well in the centre of the mixture and crack in the egg. Add a splash of milk, then use a fork to beat and mix in the egg.
- Once combined, use your clean hands to pat and bring the mixture together until you have a dough. It should be fairly short, so don't work it too much.
- Put a large heavy-bottomed non-stick frying pan on a medium heat.
- While it's heating up, dust a clean surface and a rolling pin with flour and roll the dough out until it's about 1cm thick. Use a 5cm pastry cutter to cut out as many rounds as you can. Scrunch the remaining scraps of dough together, then roll out and cut out a few more.
- To test the temperature, cook one Welsh cake in the pan for a few minutes to act as a thermometer. If the surface is blonde, turn the heat up a little; if it's black, turn the heat down - leave for a few minutes for the heat to correct itself, then try again. When you've got a golden cake after 4 minutes on each side, you're in a really good place and you can cook the rest in batches. It's all about control.
- As soon as they come off the pan, put them on a wire rack to cool and sprinkle them with caster sugar. You can serve them just like this, as they are. Or, if you want to do what I've done, gently cut each cake in half while turning so you get a top and a bottom.
- Whip the cream, sugar and vanilla paste together until you have soft peaks. Put the berries into a bowl, slicing up any big ones, and toss them with the juice of 1 lemon and a sprinkling of sugar. Open the cakes up, and add a little dollop of cream and a few berries to each one.
Nutrition Facts : Calories 158 calories, Fat 9.4 g fat, SaturatedFat 5.7 g saturated fat, Protein 2 g protein, Carbohydrate 17.4 g carbohydrate, Sugar 6.8 g sugar, Sodium 0.2 g salt, Fiber 0.9 g fibre
WELSH CAKES
Pice ar y maen, a Welsh teatime treat passed on through generations and still as popular as ever. Perfect for making with the children
Provided by Good Food team
Categories Afternoon tea, Buffet, Snack, Treat
Time 16m
Yield Makes 16
Number Of Ingredients 9
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.
Nutrition Facts : Calories 138 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 9 grams sugar, Fiber 9 grams fiber, Protein 2 grams protein, Sodium 0.13 milligram of sodium
WELSH CAKES
From Celtic Cookery, by Iris Price Jones. "The Welsh name for these is Pice ar y Maen. I'm not sure what the derivation of Pice is, but Maen means stone - the bakestone or griddle that the cakes are cooked on. This method of baking, with the closer contact with heat than when baking in the oven seems to accentuate the flavour and to give the cakes a lovely brown crust". A large heavy frying pan is a good substitute for a griddle.
Provided by Mme M
Categories Dessert
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
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.
WELSH CAKES
How to make the perfect Welsh cake recipe in four easy steps for a teatime treat. Don't save them for St David's Day, a batch of warm Welsh cakes never went amiss.. Each serving provides 357 kcal, 5g protein, 46g carbohydrates (of which 18g sugars), 16.5g fat (of which 10g saturates), 1.5g fibre and 0.7g salt.
Provided by Liz Scourfield
Categories Cakes and baking
Yield Makes 10 cakes
Number Of Ingredients 6
Steps:
- Rub the butter into the flour to make breadcrumbs. Add the sugar and sultanas, then stir in the egg. Mix, then form a ball of dough, using a splash of milk if needed.
- Roll out the dough on a lightly floured surface until it is 5mm/¼in thick. Cut it into rounds using a 7.5cm/3in fluted cutter.
- You now need a bakestone or a heavy iron griddle. Rub it with butter and wipe the excess away. Put it on a direct heat and wait until it heats up. Place the Welsh cakes on the griddle and cook for 2-3 minutes on each side, or until caramel brown.
- Remove from the pan and dust with caster sugar while still warm. Some people leave out the sultanas, split them when cool and sandwich them together with jam.
Nutrition Facts : Calories 357kcal, Carbohydrate 46g, Fat 16.5g, Fiber 1.5g, Protein 5g, SaturatedFat 10g, Sugar 18g
WELSH CAKES
We attended a county fair in Wales and the ladies of the local church were baking and selling these. We asked for the recipe and they graciously shared it with us. This has been converted to US standard. They are delicious and not as sweet as some of our style cookies. Dried currants can be used in place of the raisins.
Provided by Flo Buehler
Categories World Cuisine Recipes European UK and Ireland Welsh
Yield 24
Number Of Ingredients 9
Steps:
- Sift flour, baking powder and salt into bowl. Put in butter and lard and mix until resembles fine breadcrumbs. Stir in sugar and currants or raisins. Beat the eggs lightly and add to flour mixture with just enough milk to make a firm dough similar to shortcrust pastry.
- Chill dough 1 to 2 hours.
- Roll the dough to 1/4 inch on floured surface and cut with 3 inch rounds. Bake the cakes on a greased griddle or frying pan (I use my electric skillet with just a little non-stick spray) over low heat until golden brown. Cool and sprinkle with sugar. These also freeze well.
Nutrition Facts : Calories 234.5 calories, Carbohydrate 39.8 g, Cholesterol 42.1 mg, Fat 7.3 g, Fiber 1.1 g, Protein 3.8 g, SaturatedFat 3.4 g, Sodium 165.8 mg, Sugar 21 g
WELSH CAKES
Traditional welsh cakes, nice at breakfast to warm you up,smash some saltanas or whatever you want in them=amazing. Although all recipes differ a little.
Provided by estellalewis
Time 20m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Sift the dry flour but this is'nt really necessary, after add the baking powder and mixed spice in a bowl.
- Use the rubbing-in method to rub the butter into the flour.
- Stir in the sugar and the currents and then crack the shell and pour in the egg.
- Mix to form a dough, if the mixture is dry, add some milk.
- Roll and cut on a floured chopping board or worktop until they are the right size, height and shape.
- Finally fry with some oil at a meduim temperature until golden.
WELSH CAKES
Make and share this Welsh Cakes recipe from Food.com.
Provided by Diana Adcock
Categories Breads
Time 20m
Yield 8-10 cakes
Number Of Ingredients 8
Steps:
- Mix together dry ingredients.
- Cut in cold butter.
- Mix egg and milk together and slowly add to dry ingredients.
- Turn onto a floured board and roll 1/4 inch thick.
- Cut into rounds and fry on an electric skillet at 300* for about 5 minutes on each side.
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