Welsh cookies are well known traditional desserts popular in Wales and all other parts of the UK. Lately they became very popular, thanks to Mr. Romney, who prefer them for his breakfast. In any case, they are easy to prepare and very tasty, and you should certainly try them. They are prepared on a griddle, not in the oven, and taste great in any time of a day.
The one thing it would be great having for making these desserts is a temperature controlled griddle. If you don't have it, you can use your frying pan instead, or a nonstick skillet. They should be baked on hundred and sixty degrees, until golden brown.
Every traditional recipe, and you will find a whole lot of them, contain a few basic ingredients. Regular flour and baking powder, and some baking soda, can be replaced with self raising flour, of course. In some recipes they use added baking powder anyway, to get fluffier cakes. Other traditional ingredients are raisins, currants, nutmeg, cinnamon, sugar, butter and eggs.
Round Welsh cakes are traditional, but all other shapes are good as well. The dough should be one half of an inch up to one inch thick. Don't make it too thin, because you might burn it, or too thick, because they won't be baked as they should. They should become golden brown.
If you add grated apples or fresh berries into your mixture, your cakes will stay moist longer. Just dust them with some iced sugar and serve with butter and jam, everyone will enjoy them. Although people usually add currants and raisins, you can also chop some other dried fruits and add them in the mixture.
Here is one old, traditional way of making these small delights. You will need 120 grams of butter, 120 grams of lard, 400 grams of flour, one large egg, 175 grams of sugar, some nutmeg, cinnamon salt and milk and 100 grams of currants. You will also need some baking powder and some baking soda. You can replace lard with the same amount of butter, if you like, or add ginger or coriander in your mixture.
You should mix flour, baking soda and powder with spices and fats first, until the mixture forms crumbs. Now you can add other ingredients, and add enough milk to get a dough similar to pie dough, but a little bit moister. The dough can be kept in your fridge for a few days, and you could freeze it if you like, cut in rounds or as it is.
You could also freeze the dough and use it when you need. In any case, you should roll it out and bake your small cakes on a temperature controlled griddle or a nonstick skillet on both sides, until golden brown. Make sure not to burn them, and in just a few minutes you will have tasty little desserts you will simply love.
These lovely Welsh cookies are widely popular thanks to their great taste. Try the original recipe, and then you can add your favorite spices to it, according to your own taste. It is not advisable to put chocolate in the mixture, but chocolate cream will taste great with both hot and cold desserts.
The one thing it would be great having for making these desserts is a temperature controlled griddle. If you don't have it, you can use your frying pan instead, or a nonstick skillet. They should be baked on hundred and sixty degrees, until golden brown.
Every traditional recipe, and you will find a whole lot of them, contain a few basic ingredients. Regular flour and baking powder, and some baking soda, can be replaced with self raising flour, of course. In some recipes they use added baking powder anyway, to get fluffier cakes. Other traditional ingredients are raisins, currants, nutmeg, cinnamon, sugar, butter and eggs.
Round Welsh cakes are traditional, but all other shapes are good as well. The dough should be one half of an inch up to one inch thick. Don't make it too thin, because you might burn it, or too thick, because they won't be baked as they should. They should become golden brown.
If you add grated apples or fresh berries into your mixture, your cakes will stay moist longer. Just dust them with some iced sugar and serve with butter and jam, everyone will enjoy them. Although people usually add currants and raisins, you can also chop some other dried fruits and add them in the mixture.
Here is one old, traditional way of making these small delights. You will need 120 grams of butter, 120 grams of lard, 400 grams of flour, one large egg, 175 grams of sugar, some nutmeg, cinnamon salt and milk and 100 grams of currants. You will also need some baking powder and some baking soda. You can replace lard with the same amount of butter, if you like, or add ginger or coriander in your mixture.
You should mix flour, baking soda and powder with spices and fats first, until the mixture forms crumbs. Now you can add other ingredients, and add enough milk to get a dough similar to pie dough, but a little bit moister. The dough can be kept in your fridge for a few days, and you could freeze it if you like, cut in rounds or as it is.
You could also freeze the dough and use it when you need. In any case, you should roll it out and bake your small cakes on a temperature controlled griddle or a nonstick skillet on both sides, until golden brown. Make sure not to burn them, and in just a few minutes you will have tasty little desserts you will simply love.
These lovely Welsh cookies are widely popular thanks to their great taste. Try the original recipe, and then you can add your favorite spices to it, according to your own taste. It is not advisable to put chocolate in the mixture, but chocolate cream will taste great with both hot and cold desserts.
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