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 just great as they are, just dust a little iced sugar on them. In some parts, people usually serve them with butter and jam, and you can spread both on your tasty little pancake like cake. They always contain flour, sugar and butter, with the addition of raisins, currants and aromatic spices such as nutmeg or cinnamon. Traditionally baked on a cast iron griddle, they can also be prepared on a thicker frying pan.
If you prefer moister cakes, add some grated apples in your mixture. This particular version is sometimes called Apple Dragon. This way the cake will be moist longer. If you prefer having your cakes with generous amounts of your favorite jam, this version is especially popular in South Wales, and called Jam Split.
Traditional Welsh cakes are made using 400 grams of self-raising flour, 120 grams of butter and the same amount of lard, 100 grams of currants, one egg and some milk. You have to add 150 to 200 grams of sugar, and some of your favorite spices. They usually add cinnamon and nutmeg, but you can also add coriander and ginger if you like.
The general principle is to mix the flour and dry spices with the fat, in one large mixing bowl. When the mixture forms crumbs, add all other ingredients, except milk. The mixture should be a little moister than a pie crust. You should add appropriate amount of milk until it becomes like that.
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.
Traditional version called Piceary Moen contains regular flour and double amount of baking powder. It really is fluffy and delicious. In some regions people traditionally add fresh fruits, and in some they prefer dried ones, especially raisins. You will find nutmeg in most recipes, and some also contain coriander and cinnamon as well.
Welsh cakes are so easy to make and so tasty everyone can make some for breakfast, for example. They taste great with jam and butter, but you should try eating them with butter Scotch cream, you won't be disappointed. Perfect little afternoon snacks, these simple desserts are really interesting.
They taste just great as they are, just dust a little iced sugar on them. In some parts, people usually serve them with butter and jam, and you can spread both on your tasty little pancake like cake. They always contain flour, sugar and butter, with the addition of raisins, currants and aromatic spices such as nutmeg or cinnamon. Traditionally baked on a cast iron griddle, they can also be prepared on a thicker frying pan.
If you prefer moister cakes, add some grated apples in your mixture. This particular version is sometimes called Apple Dragon. This way the cake will be moist longer. If you prefer having your cakes with generous amounts of your favorite jam, this version is especially popular in South Wales, and called Jam Split.
Traditional Welsh cakes are made using 400 grams of self-raising flour, 120 grams of butter and the same amount of lard, 100 grams of currants, one egg and some milk. You have to add 150 to 200 grams of sugar, and some of your favorite spices. They usually add cinnamon and nutmeg, but you can also add coriander and ginger if you like.
The general principle is to mix the flour and dry spices with the fat, in one large mixing bowl. When the mixture forms crumbs, add all other ingredients, except milk. The mixture should be a little moister than a pie crust. You should add appropriate amount of milk until it becomes like that.
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.
Traditional version called Piceary Moen contains regular flour and double amount of baking powder. It really is fluffy and delicious. In some regions people traditionally add fresh fruits, and in some they prefer dried ones, especially raisins. You will find nutmeg in most recipes, and some also contain coriander and cinnamon as well.
Welsh cakes are so easy to make and so tasty everyone can make some for breakfast, for example. They taste great with jam and butter, but you should try eating them with butter Scotch cream, you won't be disappointed. Perfect little afternoon snacks, these simple desserts are really interesting.
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