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feywoodWritten for the Wales FONSFAQ for ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png)
three_weeks_for_dw
I will start this post by stating that I am not Welsh. Well, perhaps by proxy, given thatshanaqui is, but that's it.
Still, I have a fondness for the country and I have always enjoyed myself immensely when I am there, so this and my love of food and baking, had me saying yes when I was asked to write this post.
Welsh cakes are, in essence, much like scones. There are some differences in the recipe (less milk, for one) and they are baked on a griddle (or bakestone) rather than in the oven. Welsh cakes will also usually contain some form of currants or mixed peel. I am aware there are fruit scones, but that's a variation, whereas the fruit is standard for Welsh cakes.
They are also delicious and easy and cheap to make, as I will illustrate below. Note that the amounts will be a mix of metric and US measuring spoons. You can go here or here if you need to convert anything to your preference.
The first thing you'll need is a kitchen so say hello to my tiny one.
Next, some equipment.
They are, from left to right and back to front: a frying pan (a proper griddle or heavy bottomed pan is best, but use what you have), a mixing bowl, some measuring spoons, two regular knives, a big mixing spoon, a kitchen scale and my recipe in shorthand (and in Dutch, so it isn't worth displaying here).
Also, ingredients!
Left to right, back to front: plain flour, white sugar, salt, golden raisins, butter, cinnamon, an egg, baking powder, milk.
The fruit you want to use is really up to you. It can be mixed currants, sugary mixed peel or just something like raisins since in my case it was all I could find.
Start by measuring 260g of flour.
If like me, you don't have a proper sieve, you can always whisk the flour to sort out any lumps. It works just as well:
Add 65g of sugar.
Add 2.25 teaspoons of baking powder.
I guess you can work with self-rising flour as well if that's what you have. I just tend to prefer plain flour. If you have self-rising and you're worried about keeping the ratios straight, google for flour substitution and that'll tell you how much baking powder and salt is in self-rising flour. Yes, I get way to involved in making it just right.
Follow that up with a good pinch of salt.
And a quarter teaspoon of cinnamon.
Note that what you're seeing is a bunch more than a quarter. More like half a teaspoon. Or three quarters. I really love cinnamon.
You can also add similar amounts of mace, nutmeg or fivespice, according to what you like.
Whisk it all together.
And get yourself 113g of buttery goodness.
Mind that the butter should be cold and firm rather than warm and squishy. It can definitely not be melted!
Then cut the butter into chunks and plop them into the flour.
Now you come to a choice. Either you can be proper and clean and tidy and cut the butter into the flour with the knives, like so:
Or you can get messy and hands on and just squish it in there!
Guess which one I prefer.
Either way, this crumbly texture is what you're going for:
If you find you have some stubborn chunks of butter, don't worry about it. They'll melt in the baking and make your Welsh cakes that much lighter and flakier.
For anyone who's ever made a pie from scratch before, yes this is exactly the same as a crust.
Then get that fruit in there. Try not to eat all of it yet.
Then crack an egg into a mug or bowl and whisk lightly.
Stir this into your dough.
Next is the milk.
If like me, you have an open bottle in the fridge and you're not sure about it, you might want to give it a taste, first.
Yeah, it's good.
Nomnom, milk is good for you.
Start by adding two tablespoons of milk to your dough and squish it all together. If it sticks, you're golden. If your dough keeps falling apart, add another spoonful and try again. This is what you're going for:
Get yourself a lightly floured surface and knead lightly. This isn't bread, it just needs a little push until it gets all lovely and smooth.
Next, roll it out to about 0.5cm thickness. If, like me, you do not own a rolling pin, try a glass bottle. My margaritas were very helpful.
Remember, friends don't let friends drink and bake.
Then cut yourself out some cakes! About 5cm across is good.
Cutting them out will be a pain with currants not knowing whether they're going in or staying out, but it's so worth it!
Time to get that stove hopping. Melt a little bit of butter.
And get yourself a-baking. They need about five minutes on each side on medium heat. I even tend to go toward medium low since my stove is annoying and slow to change temperatures.
After a minute or two, you'll notice them starting to puff up
And then comes time to flip them.
Golden brown is what we want.
Keep baking and flipping and soon, you will be rewarded with a lovely pile of warm Welsh cakes. I got about 30 out of this recipe.
So get yourself a lovely cup of tea (or other beverage of choice) and a still warm Welsh cake with jam, honey or even clotted cream. You've earned it.
This recipe is from Joy Of Baking. Be sure to check them out, they're lovely and have never steered me wrong so far.
three_weeks_for_dwI will start this post by stating that I am not Welsh. Well, perhaps by proxy, given that
shanaqui is, but that's it.Still, I have a fondness for the country and I have always enjoyed myself immensely when I am there, so this and my love of food and baking, had me saying yes when I was asked to write this post.
Welsh cakes are, in essence, much like scones. There are some differences in the recipe (less milk, for one) and they are baked on a griddle (or bakestone) rather than in the oven. Welsh cakes will also usually contain some form of currants or mixed peel. I am aware there are fruit scones, but that's a variation, whereas the fruit is standard for Welsh cakes.
They are also delicious and easy and cheap to make, as I will illustrate below. Note that the amounts will be a mix of metric and US measuring spoons. You can go here or here if you need to convert anything to your preference.
The first thing you'll need is a kitchen so say hello to my tiny one.
Next, some equipment.
They are, from left to right and back to front: a frying pan (a proper griddle or heavy bottomed pan is best, but use what you have), a mixing bowl, some measuring spoons, two regular knives, a big mixing spoon, a kitchen scale and my recipe in shorthand (and in Dutch, so it isn't worth displaying here).
Also, ingredients!
Left to right, back to front: plain flour, white sugar, salt, golden raisins, butter, cinnamon, an egg, baking powder, milk.
The fruit you want to use is really up to you. It can be mixed currants, sugary mixed peel or just something like raisins since in my case it was all I could find.
Start by measuring 260g of flour.
If like me, you don't have a proper sieve, you can always whisk the flour to sort out any lumps. It works just as well:
Add 65g of sugar.
Add 2.25 teaspoons of baking powder.
I guess you can work with self-rising flour as well if that's what you have. I just tend to prefer plain flour. If you have self-rising and you're worried about keeping the ratios straight, google for flour substitution and that'll tell you how much baking powder and salt is in self-rising flour. Yes, I get way to involved in making it just right.
Follow that up with a good pinch of salt.
And a quarter teaspoon of cinnamon.
Note that what you're seeing is a bunch more than a quarter. More like half a teaspoon. Or three quarters. I really love cinnamon.
You can also add similar amounts of mace, nutmeg or fivespice, according to what you like.
Whisk it all together.
And get yourself 113g of buttery goodness.
Mind that the butter should be cold and firm rather than warm and squishy. It can definitely not be melted!
Then cut the butter into chunks and plop them into the flour.
Now you come to a choice. Either you can be proper and clean and tidy and cut the butter into the flour with the knives, like so:
Or you can get messy and hands on and just squish it in there!
Guess which one I prefer.
Either way, this crumbly texture is what you're going for:
If you find you have some stubborn chunks of butter, don't worry about it. They'll melt in the baking and make your Welsh cakes that much lighter and flakier.
For anyone who's ever made a pie from scratch before, yes this is exactly the same as a crust.
Then get that fruit in there. Try not to eat all of it yet.
Then crack an egg into a mug or bowl and whisk lightly.
Stir this into your dough.
Next is the milk.
If like me, you have an open bottle in the fridge and you're not sure about it, you might want to give it a taste, first.
Yeah, it's good.
Nomnom, milk is good for you.
Start by adding two tablespoons of milk to your dough and squish it all together. If it sticks, you're golden. If your dough keeps falling apart, add another spoonful and try again. This is what you're going for:
Get yourself a lightly floured surface and knead lightly. This isn't bread, it just needs a little push until it gets all lovely and smooth.
Next, roll it out to about 0.5cm thickness. If, like me, you do not own a rolling pin, try a glass bottle. My margaritas were very helpful.
Remember, friends don't let friends drink and bake.
Then cut yourself out some cakes! About 5cm across is good.
Cutting them out will be a pain with currants not knowing whether they're going in or staying out, but it's so worth it!
Time to get that stove hopping. Melt a little bit of butter.
And get yourself a-baking. They need about five minutes on each side on medium heat. I even tend to go toward medium low since my stove is annoying and slow to change temperatures.
After a minute or two, you'll notice them starting to puff up
And then comes time to flip them.
Golden brown is what we want.
Keep baking and flipping and soon, you will be rewarded with a lovely pile of warm Welsh cakes. I got about 30 out of this recipe.
So get yourself a lovely cup of tea (or other beverage of choice) and a still warm Welsh cake with jam, honey or even clotted cream. You've earned it.
This recipe is from Joy Of Baking. Be sure to check them out, they're lovely and have never steered me wrong so far.
(no subject)
Date: 2011-05-15 07:42 pm (UTC)(no subject)
Date: 2011-05-15 07:44 pm (UTC)(no subject)
Date: 2011-05-16 09:46 pm (UTC)(no subject)
Date: 2011-05-16 09:50 pm (UTC)