Welsh Cakes are traditional Welsh snacks. It’s also known as bakestones within Wales because they are traditionally cooked on a bakestone. Welsh cakes are made from flour, sultanas, raisins, and/or currants, and may also include such spices as cinnamon and nutmeg. They are roughly circular, a couple of inches (4–6 cm) in diameter and about half an inch (1–1.5 cm) thick. Welsh cakes are served hot or cold dusted with caster sugar. They are originally eaten without any accompaniment. But I think it’s best to serves with some berries and vanilla whip cream.
Taste awesomely good! I love the crumbly cake like. Even though it’s great to serve during teatime, but I don’t care! I eat it whenever I like. Breakfast, brunch, teatime, lunchtime, snack time, dinnertime or even suppertime! It’s just addictive. It’s too hard to resist. If I start to bite on the first bite, I just want to clean the whole plate up! Self-control Girlieannyen, Self control!
(Adapted from Jamie Oliver)
500gm Self Raising Flour
250gm Cold Unsalted Butter
75gm Caster Sugar
1tsp Mixed Spice
1.In a clean big bowl, add in the self-raising flour, cold unsalted butter, caster sugar, mixed spice and salt.
2.Use your hand and mix it through. It should be crumbly.
3.Add in the egg and milk. Continue mixing it through till it’s crumbly.
4.Add in the currants. And form it into a dough. Don’t mix it too much as you still want the cake to be crumbly.
5.Once it forms into a dough. Put it on a clean working surface, lightly dusted with flour. Roll it out into around 1cm thick.
6.Use a cookie cutter to cut it into any shape you like.
7.Heat up a non stick heavy pan, medium to low heat.
8.Once it’s heated, slowly place in the welsh cakes. Leave it for around 3-4 minutes each side. It should be golden brown. Try to adjust the heat so that it won’t burn the fragile cakes.
9.Best serve with berries and whip cream.