Tuesday, March 1, 2011
Welsh Cakes on a 1970's Countertop
We couldn't let St. David's Day 2011 go by without making some Welsh Cakes.
Jack totally squeels with excitement everytime we do any cooking together. And he amazed me today with his attentiveness to rolling out the dough and cutting it with precision. I guess all those cookies we've been making with play dough are fine tuning his skills. He's my little cooking protege. Love it!
And totally love these too. They are soooo good fresh off the griddle.
Here's my recipe:
2 cups of plain flour
1/3 cup of granulated white sugar
2 1/4 teaspoons baking powder
1/4 teaspoon salt
1/8 teaspoon cinnamon
1/8 teaspoon fresh grated nutmeg
1/2 cup cold salted butter
1/3 cup of dried currents
1 lightly beaten large egg
3-4 tablespoons of milk
In a large bowl mix the flour, sugar, baking powder, salt, cinnamon, and nutmeg. Cut the butter into very small chunks and add to the dry mixture by rubbing it together with your fingers. Now everything should be well blended and the mixture should resemble coarse crumbs. Mix in the currents. Then add the milk to the the eggs and mix well. Pour the milk and egg mixture into the rest of the ingredients. Mix just until blended. Mixture should be just slightly sticky. If not, add one more tablespoon of milk.
Roll dough onto a lightly floured surface until it's 1/4 inch thick. Cut into circles with a pastry cutter, about 2 1/2 inch circles.
To cook, heat a cast iron pan or griddle, wiping it lightly with a very thin layer of oil. Turn heat to low, then add the Welsh Cakes, cooking about 2-3 minutes on each side until they're golden. They should be slightly crunchy on the outside but soft on the inside. Then sprinkle them with sugar and eat them while they're hot with a cup of tea.