Last year I bought some Welsh Breakfast Tea from Tasha Tudor. Then, I made these yummy Welsh Cakes to go with it. It’s a perfect combination. Try some!
Welsh Cakes are like scones but spicier and thinner.
2 cups (225 g) 8 oz flour
1/2 level tsp (2.5 ml) baking powder
pinch of salt
3/4 stick (6 Tbsp) 75 g butter
1/3 cup (75 g) 3 oz caster sugar (superfine granulated)
1/2 level tsp (2.5 ml) Mixed Spice (All Spice / Pumpkin pie spice) (optional)
1/2 cup or about 2 oz candied peel. I used what I had left over from fruit cake making.
1 egg, beaten
Cream to blend…. you need to use cream in this.
1. Sift the flour, baking powder and salt together into a bowl.
2. Cut the butter into the flour mixture.Add the peel.
3. Stir in the egg, then add enough cream to make a firm dough.
4. Roll out the dough to 1 – 2 cm (1/4 – 1/2 inch) thick, cut it in to 8 cm (3 inch) rounds
Traditionally, you would cook them on a hot buttered griddle iron or in a heavy frying pan for about 10 minutes, turning when the underside is brown. However, I baked them in a 350* F oven on a stone until they were lightly browned.
Serve warm with butter and honey. Makes about 10
About Sylvia
Great Blog. Some excellent recipies. I am particularty keen to try the Brine Turkey recipie. Thanks for sharing.