Some Welsh Humor.
Have you tried Welsh Cakes?
They have been on my list of things to make for so long.
Welsh Cakes originate from Wales and are a cross between a scone and a pancake, but really do not taste like either of those.
Pice ar y maen is Welsh for ‘cakes on the stone’ and refers to the bakestone or metal griddle that they are traditionally prepared on.
The Welsh Cakes have a slight crumbly texture, buttery crumbs and sweetness from the raisins inside and the sugar sprinkled on top.
Very nice. Serve with a steaming pot of tea and you have quite a treat to dig into.
225g/8oz/1 1/2 cups self-raising flour, sifted
1/2 tsp mixed spice (optional)
110g/4oz salted butter, cubed
75g/1/3 cup raisins
85g/3oz/1/3 cup caster sugar
extra butter, for greasing
1. Rub the butter into the flour until it’s a light crumbly texture. Add the mixed spice if using, sugar, raisins and then the egg. Mix to combine, then form a ball of dough, using a splash of milk if needed.
2. Roll out the dough until it is a 5mm/¼in thick and cut into rounds with a 7.5-10cm/3-4in biscuit cutter.
3. Heat a griddle or heavy pan, grease with some butter. Place the Welsh cakes on the griddle, turning once. They need about 2-3 minutes each side until golden all over.
4. Remove from the pan and sprinkle with caster sugar while still warm.
(You can leave out the raisins, then split the cakes when cool and sandwich them together with jam.)
Recipe from Great British Food Magazine
Welsh Cakes would be most appropriately accompanied by a Welsh band.
The Pooh Sticks will do quite nicely.
Love this fast, fun tune all jangly and all about music.
The Pooh Sticks-On Tape
Check out The Pooh Sticks on this Website. You can buy their music here.
Thanks for posting both metric and American measurements. These would be great with my mug of afternoon tea …
I try to do that when I can. If I had more time I would include those measurements for all of the recipes. I know it is helpful to a lot of readers. Thanks for stopping by!