If you would like to try something new, try simple and delicious Welsh cakes. It is very easy to make them, and they can become your new favorite breakfast snacks. Although they are traditional Welsh desserts, you will find different variations in all parts of the UK. They are called bake stones or pics as well.
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 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.
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.
When you roll out the mixture, it can be one half to one inch thick. You should cut it into rounds. Originally, these rounds were maybe three inches wide, but you can make them smaller if you like. You will need one thick frying pan and just a little bit of fat to grease it. Bake your cake on both sides until golden brown and dust them with sugar.
Some use self raising flour instead. Some recipes contain more spices, and in some you will find currants and raisins, and even some fresh fruits. If you add more baking powder, the cakes will raise and become fluffier. Although you can use any pan, for this special purpose the best one is heavy cast iron one. You could also use more eggs, and you won't have to add milk in the mixture.
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 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.
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.
When you roll out the mixture, it can be one half to one inch thick. You should cut it into rounds. Originally, these rounds were maybe three inches wide, but you can make them smaller if you like. You will need one thick frying pan and just a little bit of fat to grease it. Bake your cake on both sides until golden brown and dust them with sugar.
Some use self raising flour instead. Some recipes contain more spices, and in some you will find currants and raisins, and even some fresh fruits. If you add more baking powder, the cakes will raise and become fluffier. Although you can use any pan, for this special purpose the best one is heavy cast iron one. You could also use more eggs, and you won't have to add milk in the mixture.
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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