Thursday, 2 April 2015

Welsh Griddle Cakes


These welsh cakes are not really an Easter tradition - but my Mum always made a big batch of them for us to take on our caravan holidays as kids. And traditionally our first caravan holiday was at the Easter break........... Therefore, I always associate welsh cakes with Easter.......

.....so as it's Easter.....

..... I made some......

.....I didn't get to eat them.......Andrew took them to Uni ......apparently they were good!

Here's my recipe - it's not the traditional Welsh recipe, this one has more butter, spice and orange added....

Recipe (Makes 26,501  .......well actually about 48! ........just felt like more)

550g plain flour
1 teaspoon baking powder
2 teaspoons mixed spice
150g caster sugar
1 teaspoon vanilla essence
200g butter
100g currents or raisins - I prefer raisins
50g mixed peel
zest of an orange
2 eggs
30ml milk - with maybe a bit more if needed.


Sift the flour, baking powder and spices into a bowl. Cut the butter into cubes and then rub into the flour to form a 'breadcrumb like' texture....


Add your sugar followed by the mixed peel, dried fruit and zest. Combine them all together, making sure you cover all the fruit in flour and don't have any lumps. Use your hands to mix it's easier to get it all coated....


In a separate bowl whisk together the eggs, vanilla and milk .....


Make a well in the centre of your dry ingredients and pour in your egg mix. Combine to form a firm dough - if it feels a little dry add a touch more milk.


You should end up with a ball of fruity, sweet pastry dough like this...


Turn the dough out on a large floured surface and roll out to about 6 mm thick....



and using a 6 cm fluted cutter, cut out rounds of the mixture - until you have used all the dough up.


Now heat up a cast iron griddle or heavy based non-stick pan to a medium heat and place the welsh cakes on to cook. It doesn't need any oil of butter to grease the pan - these cakes are cooked dry..


I cooked them in batches of 6 so, it took a while but it's important not to over crowd the pan giving each one room to cook. If they start to burn before cooked just adjust the temperature down.

Once they are all cooked, sprinkle with a little sugar and let them cool. They will keep for up to a week in an air-tight container.



Have a lovely Thursdays
Lizx

 welsh cakes

Happy Easter