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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 recipes 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 mixed peel. (Mixed peel or candied citrus peel
is preserved fruit that has been dipped several times in a concentrated
sugar syrup. It is usually packaged in small plastic tubs.) Now, unlike
scones that are baked in a hot oven, Welsh Cakes are cooked on a lightly
buttered bake stone, griddle, heavy frying pan, or even an electric frying
pan. You can, however, just bake them in a 350 degree F (177 degree C)
oven with excellent results, which is what I have been doing lately. 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.
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