Welsh cakes are traditional desserts in Wales, but are prepared in other parts of the UK as well. These cakes are often called bake stones or Pics. Originally, they were called pice bach or reisen radells. In any case, they are really a perfect choice for a tasty little breakfast you will certainly enjoy.
They taste just great as they are, just dust a little iced sugar on them. In some parts, people usually serve them with butter and jam, and you can spread both on your tasty little pancake like cake. They always contain flour, sugar and butter, with the addition of raisins, currants and aromatic spices such as nutmeg or cinnamon. Traditionally baked on a cast iron griddle, they can also be prepared on a thicker frying pan.
There are several variations, and all are quite popular in this part of the world. The variation with an interesting name of Apple Dragon has similar ingredients, but with the addition of grated apples, and this makes it especially moist. Jam Split variation is very popular in southern areas of Wales. The cake is usually served with a bowl of a home-made jam.
Traditional Welsh cakes are made using 400 grams of self-raising flour, 120 grams of butter and the same amount of lard, 100 grams of currants, one egg and some milk. You have to add 150 to 200 grams of sugar, and some of your favorite spices. They usually add cinnamon and nutmeg, but you can also add coriander and ginger if you like.
The general principle is to mix the flour and dry spices with the fat, in one large mixing bowl. When the mixture forms crumbs, add all other ingredients, except milk. The mixture should be a little moister than a pie crust. You should add appropriate amount of milk until it becomes like that.
When you roll out your pastry up to one inch thick, cut it in round forms, but you can cut it in other forms if you want. Your thick frying pan should be very slightly greased only, and quite hot. Cakes should be baked on both sides, until golden brown. Dust each with iced sugar and serve as they are, or with butter and jam.
Another recipe contains similar ingredients, but is still slightly different. You should take eight oz of self raising flour, four oz of butter, two oz of currants and the same amount of sugar, only a pinch of salt and two eggs. The preparing process is the same, and you should add a little milk if needed. Bake on your regular frying pan, although thicker, heavy pans are much better choice.
Traditional version called Piceary Moen contains regular flour and double amount of baking powder. It really is fluffy and delicious. In some regions people traditionally add fresh fruits, and in some they prefer dried ones, especially raisins. You will find nutmeg in most recipes, and some also contain coriander and cinnamon as well.
Welsh cakes are so easy to make and so tasty everyone can make some for breakfast, for example. They taste great with jam and butter, but you should try eating them with butter Scotch cream, you won't be disappointed. Perfect little afternoon snacks, these simple desserts are really interesting.
They taste just great as they are, just dust a little iced sugar on them. In some parts, people usually serve them with butter and jam, and you can spread both on your tasty little pancake like cake. They always contain flour, sugar and butter, with the addition of raisins, currants and aromatic spices such as nutmeg or cinnamon. Traditionally baked on a cast iron griddle, they can also be prepared on a thicker frying pan.
There are several variations, and all are quite popular in this part of the world. The variation with an interesting name of Apple Dragon has similar ingredients, but with the addition of grated apples, and this makes it especially moist. Jam Split variation is very popular in southern areas of Wales. The cake is usually served with a bowl of a home-made jam.
Traditional Welsh cakes are made using 400 grams of self-raising flour, 120 grams of butter and the same amount of lard, 100 grams of currants, one egg and some milk. You have to add 150 to 200 grams of sugar, and some of your favorite spices. They usually add cinnamon and nutmeg, but you can also add coriander and ginger if you like.
The general principle is to mix the flour and dry spices with the fat, in one large mixing bowl. When the mixture forms crumbs, add all other ingredients, except milk. The mixture should be a little moister than a pie crust. You should add appropriate amount of milk until it becomes like that.
When you roll out your pastry up to one inch thick, cut it in round forms, but you can cut it in other forms if you want. Your thick frying pan should be very slightly greased only, and quite hot. Cakes should be baked on both sides, until golden brown. Dust each with iced sugar and serve as they are, or with butter and jam.
Another recipe contains similar ingredients, but is still slightly different. You should take eight oz of self raising flour, four oz of butter, two oz of currants and the same amount of sugar, only a pinch of salt and two eggs. The preparing process is the same, and you should add a little milk if needed. Bake on your regular frying pan, although thicker, heavy pans are much better choice.
Traditional version called Piceary Moen contains regular flour and double amount of baking powder. It really is fluffy and delicious. In some regions people traditionally add fresh fruits, and in some they prefer dried ones, especially raisins. You will find nutmeg in most recipes, and some also contain coriander and cinnamon as well.
Welsh cakes are so easy to make and so tasty everyone can make some for breakfast, for example. They taste great with jam and butter, but you should try eating them with butter Scotch cream, you won't be disappointed. Perfect little afternoon snacks, these simple desserts are really interesting.
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