Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup unsalted butter, cut into small pieces
- 1/2 cup currants or raisins
- 2 large eggs, beaten
- 1/4 cup milk
- 1 teaspoon vanilla extract
Special equipment needed:
- Griddle or heavy-bottomed skillet
- Round cookie cutter or biscuit cutter
Step-by-step instructions:
1. In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, and nutmeg.
2. Add the butter to the dry ingredients and use your fingers to rub it into the flour mixture until it resembles coarse crumbs.
3. Stir in the currants or raisins.
4. In a separate bowl, whisk together the eggs, milk, and vanilla extract.
5. Add the wet ingredients to the dry ingredients and stir until a dough forms.
6. Turn the dough out onto a lightly floured surface and knead it gently until it comes together.
7. Roll the dough out to a thickness of about 1/4 inch.
8. Use a round cookie cutter or biscuit cutter to cut out circles of dough.
9. Heat a griddle or heavy-bottomed skillet over medium heat.
10. Cook the Welsh cakes for about 3-4 minutes on each side, or until golden brown and cooked through.
11. Remove the Welsh cakes from the griddle and let them cool on a wire rack.
- Time:
Preparation time: 20 minutes
- Cooking time: 15 minutes
Temperature:
- Medium heat
Serving size:
- Makes about 12-14 Welsh cakes
Nutritional information:
- Calories: 200
- Fat: 9g
- Carbohydrates: 27g
- Protein: 3g
Substitutions for ingredients:
- You can use dried cranberries or chopped dried apricots instead of currants or raisins.
- You can use salted butter instead of unsalted butter, but reduce the amount of salt in the recipe by half.
Variations:
- Add a pinch of ground ginger or cardamom to the dough for extra flavor.
- Substitute half of the all-purpose flour with whole wheat flour for a healthier version.
- Add a tablespoon of lemon zest to the dough for a citrusy twist.
Tips and tricks:
- Don't overwork the dough or the Welsh cakes will be tough.
- If the dough is too dry, add a little more milk.
- If the dough is too wet, add a little more flour.
- Dust the cookie cutter or biscuit cutter with flour to prevent the dough from sticking.
Storage instructions:
- Store the Welsh cakes in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- To reheat the Welsh cakes, warm them in a toaster or in a low oven for a few minutes.
Presentation ideas:
- Serve the Welsh cakes warm with a dollop of whipped cream or a drizzle of honey.
- Dust the Welsh cakes with powdered sugar before serving.
Garnishes:
- Fresh berries
- Whipped cream
- Honey
- Jam
Pairings:
- Tea
- Coffee
- Hot chocolate
Suggested side dishes:
- Fresh fruit salad
- Yogurt
- Scrambled eggs
Troubleshooting advice:
- If the Welsh cakes are too dry, add a little more milk to the dough.
- If the Welsh cakes are too wet, add a little more flour to the dough.
Food safety advice:
- Make sure the eggs are fully cooked before serving.
Food history:
- Welsh cakes are a traditional Welsh pastry that date back to the 19th century. They were originally made on a bakestone over an open fire.
Flavor profiles:
- Sweet
- Spicy
- Fruity
Serving suggestions:
- Serve the Welsh cakes as a snack or dessert.
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Region: Welsh