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 great served cold or served hot. Usually simply dusted with a little bit of iced sugar, they taste very nice spread with butter or jam, or both. Basic ingredients are self raising flour, sugar, eggs, butter, raisins, currants and spices, mostly nutmeg and cinnamon. The point is to bake them on a frying pan, not in the oven.
Apple Dragon variation is very moist, because it contains grated apples. Jam split is served split, spread with jam. There are so many variations already, but you can also design your own, using your favorite spices and adding different dried or fresh fruits in a mixture.
Traditional recipe requires four hundred grams of flour, baking powder, one hundred and twenty grams of lard and the same amount of butter, one hundred and seventy five grams of sugar and only one egg. You should also add a pinch of salt and one hundred grams of currants. Add some nutmeg and cinnamon as well, according to your taste, and you can also add ginger.
Take a large mixing bowl and mix flour, spices and lard and butter together, until you form crumbs. Now it is the time to add sugar and other ingredients. Your mixture should be similar to pie pastry, or a little bit moister. If you need, add some milk in it.
Roll out the mixture on a floured board, up to one inch thick, and cut it into rounds. Place your cakes on a slightly greased, hot iron frying pan, and bake them until golden brown. Turn them over and bake the other side. When baked, dust with iced sugar and serve with jam and butter.
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.
One traditional recipe called Piceary moen uses more baking powder mixed with regular flour, more salt and less sugar. Most variations contain nutmeg, but you will find more cinnamon in some, or even coriander, ginger, vanilla or some other spices. Dried and fresh fruits are also quite popular, and all kinds of berries can be used as well.
Welsh cakes are really very simple but tasty little snacks. They taste great freshly prepared and hot, but you won't be disappointed when you try them later on. Although they are traditionally simply dusted with sugar, or served with butter and jam, you could try serving them with butter cream or even chocolate.
They taste great served cold or served hot. Usually simply dusted with a little bit of iced sugar, they taste very nice spread with butter or jam, or both. Basic ingredients are self raising flour, sugar, eggs, butter, raisins, currants and spices, mostly nutmeg and cinnamon. The point is to bake them on a frying pan, not in the oven.
Apple Dragon variation is very moist, because it contains grated apples. Jam split is served split, spread with jam. There are so many variations already, but you can also design your own, using your favorite spices and adding different dried or fresh fruits in a mixture.
Traditional recipe requires four hundred grams of flour, baking powder, one hundred and twenty grams of lard and the same amount of butter, one hundred and seventy five grams of sugar and only one egg. You should also add a pinch of salt and one hundred grams of currants. Add some nutmeg and cinnamon as well, according to your taste, and you can also add ginger.
Take a large mixing bowl and mix flour, spices and lard and butter together, until you form crumbs. Now it is the time to add sugar and other ingredients. Your mixture should be similar to pie pastry, or a little bit moister. If you need, add some milk in it.
Roll out the mixture on a floured board, up to one inch thick, and cut it into rounds. Place your cakes on a slightly greased, hot iron frying pan, and bake them until golden brown. Turn them over and bake the other side. When baked, dust with iced sugar and serve with jam and butter.
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.
One traditional recipe called Piceary moen uses more baking powder mixed with regular flour, more salt and less sugar. Most variations contain nutmeg, but you will find more cinnamon in some, or even coriander, ginger, vanilla or some other spices. Dried and fresh fruits are also quite popular, and all kinds of berries can be used as well.
Welsh cakes are really very simple but tasty little snacks. They taste great freshly prepared and hot, but you won't be disappointed when you try them later on. Although they are traditionally simply dusted with sugar, or served with butter and jam, you could try serving them with butter cream or even chocolate.
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