There is no one definitive Welsh cakes recipe, as there are many regional variations. However, most recipes for Welsh cakes include flour, sugar, butter, eggs, and milk or cream, and the cakes are typically spiced with cinnamon and nutmeg. Welsh cakes are traditionally cooked on a griddle or bakestone, and are often served dusted with sugar.
On sale in every Welsh bakery, these are one of the great delights ofteatime.
The are easy to make.
The Welsh use a flat iron planc (agriddle) to bake the cakes, which are cooked on top heat like Scotchpancakes.
A heavy frying pan will do fine if you don't have a griddle.
Makes 15-18 cakes.
Rub the fat into the flour and add the fruit and sugar.
Mix the water withthe eggs and use to make a soft dough just a little firmer than that forthe scones.
Tip on to a well-floured board and roll out to a thickness of1/2-inch.
Cut out circles with a 2-1/2-inch shell-edged cutter.
Heat a planc or heavy iron frying pan - get the heat up into it gently andthoroughly, and do not let it overheat.
If the pan is not well-seasoned ornon-stick, slick it with a little butter or vegetable oil.
Bake the cakes on the pan, turning them once, until well-risen and lightlybrowned.
They will take about 5 minutes each side.
Eat hot or cold, withor without salty butter, but always with a cup of piping-hot tea.
Source: Philippa Davenport in Country Living (British), April 1989.
Typedfor you by Karen Mintzias .