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Welsh cakes

(June 01, 2012)

The only Welsh cakes recipe you'll ever need

 

Welsh cakes are especially wonderful when eaten while they are still warm. Here is my recipe, with a little modern twist.

 

Welsh cakes

Take 8 oz of self raising flour and 4 oz of softened unsalted Welsh butter and rub together to form breadcrumbs. This will take about 5 minutes to achieve (depending on how soft your butter is).

When a breadcrumb-like texture has been achieved, then add 3 oz of caster sugar (being careful to flatten out any lumps in the sugar) and blend well together.

Then add one large egg to the mixture.

At this stage I also add a generous pinch of Halen Môn Vanilla Sea Salt and a generous dash of vanilla extract and a little dash of milk (if needed).

I then add a handful of sultanas (optional) and mix gently for the last time.

On a floured surface work your mixture slightly into the flour, then flatten out the mixture (I use my hand). The mixture should be well combined (you can add more flour if a little wet), then cut out discs of mixture (I use a large glass or cookie cutters for this) and gently fry on a griddle, or deep based frying pan, in a little melted butter.

 

Welsh cakes

 

Always use a very low heat as they can burn quickly, without cooking completely inside.

When finished, turn out to cool slightly (so you don't burn hungry mouths), sprinkle with caster sugar and enjoy!

 

Welsh cakes

 

Claire Meredith, 1 June 2012

 

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cylchgrawn Cymru Culture magazine
Published by/Cyhoeddwyd gan: Caregos Cyf., 2012

 

 

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