Thursday, March 1, 2012

Welsh Cakes

Butter and flour
2 c. self-rising flour
1/2 c. cold butter
1/3 c. caster sugar
3/4 c. currants
1/8 tsp. allspice
1 egg
1/2 c. milk (may need a little more)
extra flour, for dusting

Flour, butter, sugar, spice, currants
Rub butter into flour. You can actually use your fingers and rub the butter into the flour to make it crumbly or you can use a food processor like I did. Make sure your butter is cold, and cut it into small pieces before adding it to the flour in the processor. Pulse mixture 3-5 times until mixed. Do not over mix. Move flour mixture to a large bowl. Add the sugar, currants, allspice, and egg. Pour in the milk and stir. If the mixture is not a stiff paste/dough yet, then add a bit more milk. When it is the desired consistency, roll the dough out to about 5 mm thick (really thin) on a well-floured surface. Make sure you coat the rolling pin in flour too. Using a small cup, cut the dough into rounds. Flouring the rim of the cup is highly recommended.

Cakes on the griddle (Batch 2; no currants)
Place the small rounds on a griddle. The first batch I set the temperature around 350 degrees F, but that was too high, so a good setting is between 250-300 degrees F. Let the cakes bake on the griddle about 2-2 1/2 minutes. Then flip and let bake the same amount of time on the other side. Remove to a plate and sprinkle with caster sugar. Best served hot.

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