How are Welsh Cakes Made???!


Question: Welsh cakes
225g/8oz plain flour
100g/4oz butter
75g/3oz caster sugar
50g/2oz currants
?tsp baking powder
?tsp mixed spice
1 egg
A pinch salt
A little milk to bind
Method
Sift the dry ingredients together into a mixing bowl. Cut up the butter and rub into the flour. Stir in the sugar and fruit, pour in the egg and mix to form a dough, use a little milk if the mixture is a little dry. Roll the dough out on a lightly floured surface to about the thickness of a biscuit. Use a pastry cutter to cut out rounds.
Cook the cakes on a greased bake stone or griddle until golden. The heat should not be too high, as the cakes will cook on the outside too quickly, and not in the middle. Once cooked sprinkle with caster sugar and serve with butter.


Answers: Welsh cakes
225g/8oz plain flour
100g/4oz butter
75g/3oz caster sugar
50g/2oz currants
?tsp baking powder
?tsp mixed spice
1 egg
A pinch salt
A little milk to bind
Method
Sift the dry ingredients together into a mixing bowl. Cut up the butter and rub into the flour. Stir in the sugar and fruit, pour in the egg and mix to form a dough, use a little milk if the mixture is a little dry. Roll the dough out on a lightly floured surface to about the thickness of a biscuit. Use a pastry cutter to cut out rounds.
Cook the cakes on a greased bake stone or griddle until golden. The heat should not be too high, as the cakes will cook on the outside too quickly, and not in the middle. Once cooked sprinkle with caster sugar and serve with butter.

Ingredients
1 cup butter
3/4 cup sugar
2 1/2 cups flour
1 teaspoon salt
3 teaspoons baking powder
1 egg
1/2 cup milk
1 cup currants, washed and drained
Directions
1Mix together dry ingredients.
2Cut in cold butter.
3Mix egg and milk together and slowly add to dry ingredients.
4Turn onto a floured board and roll 1/4 inch thick.
5Cut into rounds and fry on an electric skillet at 300* for about 5 minutes on each side.

The same way as scottish english and irish cakes i would have thought!

Try this way.. ( 1 cup = 225mls approx )

4 c. all-purpose flour
1 tsp. baking powder
1 1/4 c. butter
3/4 c. sugar
Pinch of salt
1 1/2 c. mixed currants and seedless raisins
1/2 tsp. mixed spice (optional)
1 egg
3 tbsp. milk

Mix flour, baking powder and salt, then rub in the butter. Add sugar, spice and fruit. Mix in beaten egg and a little milk (3 tablespoons) to make same consistency as short-crust pastry.
Turn out onto floured board. Roll out and cut into 3-inch rounds and about 1/2-inch thick. Cook over a medium heat in a very lightly greased pan or bakestone for about 3-4 minutes on each side.

Lower heat if they brown too quickly, since the inside must have time to cook thoroughly until it has a brittle, sandy, texture. Serve either cold or hot with butter, jam or honey, or sprinkled with sugar and cinnamon while warm. Makes approximately 20.

or try this one..... simple and delicious!

3 1/2 c. flour
1 1/2 c. sugar
1 c. shortening
1 tsp. salt
3 tsp. baking powder
1 1/2 tsp. nutmeg
1 1/2 c. raisins
2 eggs
1/2 c. milk

Mix shortening, sugar and eggs. Stir in dry ingredients and milk. Roll out dough quite thin. Cut with cookie cutter. Fry in frying pan at 350 degrees about 3 minutes on each side.

.

Welsh Cake

Ingredients
225g/8oz self-raising flour, sieved
110g/4oz (preferably Welsh) salted butter
1 egg
handful of sultanas
milk, if needed
85g/3oz caster sugar
extra butter, for greasing



Method
1. Rub the fat into the sieved flour to make breadcrumbs. Add the sugar, dried fruit and then the egg. Mix to combine, then form a ball of dough, using a splash of milk if needed.
2. Roll out the pastry until it is a 5mm/?in thick and cut into rounds with a 7.5-10cm/3-4in fluted cutter.
3. You now need a bakestone or a heavy iron griddle. Rub it with butter and wipe the excess away. Put it on to a direct heat and wait until it heats up, place the Welsh cakes on the griddle, turning once. They need about 2-3 minutes each side. Each side needs to be caramel brown before turning although some people I know like them almost burnt.
4. Remove from the pan and dust with caster sugar while still warm. Some people leave out the dried fruit, and split them when cool and sandwich them together with jam.



Ingredients
1 3/4 cups all-purpose flour
1/3 cup granulated sugar
2 1/2 teaspoons baking powder
Pinch of salt
1 stick (4 ounces) chilled unsalted butter, cut into 8 pieces
1/3 cup sultanas or golden raisins
1/3 cup dried currants
1 large egg, well beaten

Method
1. In the bowl of a food processor fitted with a metal blade, pulse the flour, sugar, baking powder, and salt until thoroughly blended. Add the butter pieces, and process until powdery, about 15 to 20 one-second pulses.

2. Dump the mixture into a large bowl, add the dried fruits and the egg, and mix with a fork to form a firm dough. (If it appears dry, work it with your hands until it comes together.) Turn the dough out onto a clean surface, and knead it several times.

3. Lightly flour the surface and roll out the dough to a thickness of 1/2 an inch. Using a 2 1/2-inch cookie cutter, cut out the disks, pressing firmly to cleanly cut through the dried fruits. Gather any leftover dough, knead briefly, reroll, and repeat.

4. Heat a lightly buttered cast-iron frying pan or griddle over medium heat. Place 3 or 4 cakes in the pan and cook for 4 to 5 minutes, adjusting the heat and repositioning the cakes until they're an even pancake-brown. Flip and cook another 3 to 4 minutes. Continue until all the cakes are cooked. Let cool completely before serving. The cakes will keep for a week wrapped in plastic in a cookie tin.

Welsh cakes

Makes approx. 4-6 cakes



Preparation time less than 30 mins

Cooking time less than 10 mins







Ingredients
225g/8oz self-raising flour, sieved
110g/4oz (preferably Welsh) salted butter
1 egg
handful of sultanas
milk, if needed
85g/3oz caster sugar
extra butter, for greasing



Method
1. Rub the fat into the sieved flour to make breadcrumbs. Add the sugar, dried fruit and then the egg. Mix to combine, then form a ball of dough, using a splash of milk if needed.
2. Roll out the pastry until it is a 5mm/?in thick and cut into rounds with a 7.5-10cm/3-4in fluted cutter.
3. You now need a bakestone or a heavy iron griddle. Rub it with butter and wipe the excess away. Put it on to a direct heat and wait until it heats up, place the Welsh cakes on the griddle, turning once. They need about 2-3 minutes each side. Each side needs to be caramel brown before turning although some people I know like them almost burnt.
4. Remove from the pan and dust with caster sugar while still warm. Some people leave out the dried fruit, and split them when cool and sandwich them together with jam.

225g/8oz self-raising flour, sieved
110g/4oz (preferably Welsh) salted butter
1 egg
handful of sultanas
milk, if needed
85g/3oz caster sugar
extra butter, for greasing



Method
1. Rub the fat into the sieved flour to make breadcrumbs. Add the sugar, dried fruit and then the egg. Mix to combine, then form a ball of dough, using a splash of milk if needed.
2. Roll out the pastry until it is a 5mm/?in thick and cut into rounds with a 7.5-10cm/3-4in fluted cutter.
3. You now need a bakestone or a heavy iron griddle. Rub it with butter and wipe the excess away. Put it on to a direct heat and wait until it heats up, place the Welsh cakes on the griddle, turning once. They need about 2-3 minutes each side. Each side needs to be caramel brown before turning although some people I know like them almost burnt.
4. Remove from the pan and dust with caster sugar while still warm. Some people leave out the dried fruit, and split them when cool and sandwich them together with jam.





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