welsh cakesrecipe:
Makes 36welsh cakes
prep time: 15 minutes
dough proofing: 20 minutes
cooking time: 20 minutes
total time: 55 minutes
equipment needed for welsh cakes
1 lb (~3 2/3 cups) self raising flour + some extra for rolling
If you don't have self raising flour you can make 1 lb of self raising flour by sifting together 1 lb(~31/4cups) ofall purpose flour and 2Tbsps of baking powder
6 oz of margarine
1 oz of Lard (Nia's grandma's key ingredient but can be substituted for other fats)
7 oz of caster sugar (fine sugar)
2 oz of sultanas
3 eggs frothed
Slabs of salted Welsh butter to eat with!
*Some people add cinnamon and nutmeg to give it an extra spice but Nia's grandma's recipe sticks to the traditional ones.
*if you only have access to raisins orsultanas, or you can't seem to find out the long disputed difference, feel free to use 5oz of raisins or sultanas only. From our understanding raisins are dried grapes, sultanas are grapes (usually white grapes) dried after being dipped in an acidic solution, and then currants usually refer to dried Black Corinth grapes and have nothing to do with the currant berries that grow in Northern Europe.
In a large mixing bowl add the margarine, lard and flour. Rub the margarine and lard into the flour to a breadcrumb-like consistency
Mix in the sugar, sultanas and raisinsuntil evenly dispersed
Beat the 3 eggs, this is the most essential part according to Nia's grandma.The eggs must have a great froth!
Mix in the frothy eggs into the dough mix and fold the dough until it is hom*ogenous.
Let the doughrest for 20 minutes.
On a floured surface, roll out the dough to about 1/4 inch thick.
Cut into 3 inch circles or fun shapes using your cookie cutters.
Dry-cook them (no fat needed) on a hot griddle or cast iron frying pan until golden brown on each side, about 4 minutes on each side.
Allow them to cool on a cooling rack.
Enjoy the Welsh Cakeswith a slab of Welsh butter and a "cuppa" (cup of tea)!
directions for welsh cakes:
1 cast iron griddle or frying pan
