If you are not of
Welsh descent you may not be familiar with Welsh Cakes. I think the
best way to describe them would be scone-like, albeit in cookie
form. The reason I say this is that the two doughs are similar,
not only in their ingredients (flour, sugar, baking powder, salt,
butter, egg, and milk) but also in technique.
The only real
difference is that less milk is used in the Welsh Cake batter
because you want a dough that can be rolled and cut into rounds. Again, as with scones
they are often flavored, and while I like to make them as my mother
did, with a little ground cinnamon and mace, you could also just add a
little mixed spice. Dried fruit is commonly added and here
again, I make them as my mother did, with a combination of currants and candied peel. Now, unlike scones
that are baked in a hot oven, Welsh Cakes are cooked on a lightly
buttered bakestone, griddle, heavy frying pan, or even an electric
frying pan. Recently, though, I have taken to baking them in a 350 degree F
(177 degree C) oven on a baking stone, with excellent results. Welsh Cakes
are fully cooked when they have turned golden brown on both sides, yet the inside of
the cakes should still be soft. A sprinkle of
granulated white sugar immediately after cooking adds a nice crunch and whether you eat
them plain, buttered, or with jam, they are perfect.
In a large
bowl, whisk together the flour, sugar, baking powder, salt, ground cinnamon, and
mace. Cut the butter into small pieces and blend into the flour mixture with a
pastry blender or two knives. The mixture should look like coarse crumbs. Stir
in the currants and mixed peel. Add the beaten egg and enough milk to form
a light dough.
Knead
the
dough gently on a lightly floured surface and roll to a thickness of 1/4 inch (5
mm). Cut into rounds using a 2 1/2 inch (6 cm) cookie cutter.
Lightly butter a
griddle, heavy frying pan, or electric frying pan and heat to medium hot.
Cook the welsh cakes for about 5 minutes per side, or until they are golden
brown, but still soft in the middle. Immediately after baking, sprinkle with granulated white sugar.
Serve warm or at room temperature.
Welsh cakes can
also be eaten buttered or split in half and spread with jam.
Makes about 20 - 2
1/2 inch cakes.
Note: Welsh
Cakes can also be baked in a 350 degree F (177 degree C) oven. Place on a
parchment paper lined baking sheet and bake for about 7 minutes on each side or
until nicely browned yet still soft inside. They can also be
cooked on a baking stone in the oven. Heat the stone in a 350 degree F
(177 degree C) oven and then bake the Welsh Cakes on the stone, turning after about 4 - 5 minutes, or until nicely browned.
Sources:
Lawrence, Sue. 'Sue
Lawrence's Book of Baking'. Headline Book Publishing. London: 2004.
Grigson, Jane. 'Jane
Grigson's English Food'. Penguin Books. London: 1974.
Machine
Translations are provided by an automated service and the accuracy of the
translations are not up to the standards of human translation. Machine
translations are provided for use by people with little or no English
skills. We recommend that people proficient in English use the English pages
rather then the machine translated pages.
Use of materials on Joyofbaking.com is
entirely at the risk of the user and Joyofbaking.com, Stephanie Jaworski or
Rick Jaworski
will not be responsible for any damages directly or indirectly resulting
from the use.
This
website and the contents are not endorsed or sponsored by the owner
of the "Joy of Cooking" series of books or its publisher Simon & Schuster,
Inc.
Content in any form may
not be copied or used without written permission of Stephanie Jaworski,
Joyofbaking.com. Students and non profit educators may use content without
permission with proper credit.
Page loading ... Please wait.
