Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsweetened shredded coconut
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup buttermilk
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon coconut extract
Special equipment needed:
- Griddle or non-stick pan
- Cookie cutter or biscuit cutter
Step-by-step instructions:
1. In a large mixing bowl, whisk together the flour, sugar, shredded coconut, baking powder, baking soda, and salt.
2. Add the cold cubed butter to the dry ingredients and use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
3. In a separate bowl, whisk together the buttermilk, egg, vanilla extract, and coconut extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
5. Turn the dough out onto a lightly floured surface and knead gently until it comes together. Roll the dough out to about 1/2 inch thickness.
6. Use a cookie cutter or biscuit cutter to cut out rounds of dough.
7. Heat a griddle or non-stick pan over medium heat. Grease lightly with cooking spray or butter.
8. Cook the rounds of dough for about 2-3 minutes on each side, or until golden brown.
9. Remove from the griddle and let cool on a wire rack.
Time:
Preparation time: 15 minutes
Cooking time: 10-12 minutes
Temperature:
Medium heat
Serving size:
Makes about 12-15 Welsh cakes
Nutritional information:
Per serving (1 Welsh cake):
Calories: 190
Fat: 9g
Saturated Fat: 6g
Cholesterol: 40mg
Sodium: 220mg
Carbohydrates: 24g
Fiber: 1g
Sugar: 8g
Protein: 3g
Substitutions for ingredients:
- You can use sweetened shredded coconut instead of unsweetened, but adjust the amount of sugar in the recipe accordingly.
- If you don't have buttermilk, you can make a substitute by mixing 1/2 cup of milk with 1/2 tablespoon of white vinegar or lemon juice.
Variations:
- Add a teaspoon of lemon zest or orange zest to the dough for a citrusy twist.
- Replace the shredded coconut with chopped nuts, such as pecans or almonds.
- Add a tablespoon of cocoa powder to the dough for a chocolatey flavor.
Tips and tricks:
- Be sure to use cold butter for the dough, as this will help create a flaky texture.
- Don't overmix the dough, as this can result in tough Welsh cakes.
- If the dough is too dry, add a tablespoon of buttermilk at a time until it comes together.
- You can store leftover Welsh cakes in an airtight container at room temperature for up to 3 days.
Storage instructions:
Store leftover Welsh cakes in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat Welsh cakes, simply warm them in a toaster or toaster oven until heated through.
Presentation ideas:
Serve the Welsh cakes on a platter or cake stand, dusted with powdered sugar and garnished with fresh berries or whipped cream.
Garnishes:
Powdered sugar, fresh berries, whipped cream
Pairings:
Tea or coffee
Suggested side dishes:
Fresh fruit salad, yogurt parfait
Troubleshooting advice:
- If the dough is too sticky, add a tablespoon of flour at a time until it comes together.
- If the Welsh cakes are too dry, try adding a bit more butter or buttermilk to the dough.
Food safety advice:
Be sure to wash your hands and any utensils or equipment thoroughly before preparing this recipe.
Food history:
Welsh cakes are a traditional Welsh snack that date back to the 19th century. They are similar to scones or biscuits, but are cooked on a griddle instead of baked in the oven.
Flavor profiles:
Sweet, buttery, coconutty
Serving suggestions:
Serve the Welsh cakes warm or at room temperature, with a cup of tea or coffee.
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Region: Welsh