Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup currants or raisins
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cinnamon
- 1 large egg
- 1/4 cup milk
Special equipment needed:
- Griddle or heavy skillet
- Round cookie cutter (2-3 inches in diameter)
Step-by-step instructions:
1. In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, nutmeg, and cinnamon.
2. Add the cold butter cubes to the bowl and use your fingers to rub them into the flour mixture until it resembles coarse crumbs.
3. Stir in the currants or raisins.
4. In a small bowl, whisk together the egg and milk.
5. Add the egg mixture to the flour mixture and stir until a dough forms.
6. Turn the dough out onto a floured surface and knead gently for a minute or two until it comes together.
7. Roll the dough out to about 1/4 inch thickness and use a round cookie cutter to cut out circles.
8. Heat a griddle or heavy skillet over medium heat.
9. Place the circles of dough onto the griddle or skillet and cook for 2-3 minutes on each side until golden brown.
10. Remove the Welsh cakes from the griddle or skillet and place them on a wire rack to cool.
- Time:
Preparation time: 20 minutes
- Cooking time: 10-12 minutes
Temperature:
- Medium heat for cooking on griddle or skillet
Serving size:
- Makes about 12-15 Welsh cakes
Nutritional information:
- Calories per serving: 180
- Fat: 8g
- Carbohydrates: 25g
- Protein: 3g
Substitutions for ingredients:
- Currants or raisins can be substituted with dried cranberries or chopped dried apricots.
- Nutmeg and cinnamon can be substituted with pumpkin pie spice.
Variations:
- Add a teaspoon of lemon zest to the dough for a citrusy twist.
- Substitute half of the all-purpose flour with whole wheat flour for a healthier version.
- Add a tablespoon of orange juice to the egg mixture for a fruity flavor.
Tips and tricks:
- Don't overwork the dough or the Welsh cakes will be tough.
- Use a floured surface and rolling pin to prevent the dough from sticking.
- Serve the Welsh cakes warm with a dollop of jam or butter.
Storage instructions:
- Store the Welsh cakes in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- To reheat, place the Welsh cakes in a toaster or toaster oven for a few minutes until warm.
Presentation ideas:
- Serve the Welsh cakes on a platter with a dusting of powdered sugar.
Garnishes:
- Sprinkle the Welsh cakes with cinnamon sugar or top with whipped cream.
Pairings:
- Serve the Welsh cakes with a cup of tea or coffee.
Suggested side dishes:
- Welsh rarebit or a side salad.
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of milk at a time until it comes together.
- If the Welsh cakes are too tough, they may have been overworked or cooked for too long.
Food safety advice:
- Make sure to cook the Welsh cakes thoroughly to prevent any foodborne illnesses.
Food history:
- Welsh cakes have been a traditional snack in Wales for hundreds of years and were originally cooked on a bakestone over an open fire.
Flavor profiles:
- The Welsh cakes are sweet and spiced with a hint of nutmeg and cinnamon.
Serving suggestions:
- Serve the Welsh cakes as a snack or dessert.
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Region: Welsh