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Pattaya Daily News

17 May 2010 :: 17:05:40 pm 20706

Scrumptious Welsh Cakes

Welsh cakes can be served hot or cold dusted with castor sugar. They are similar to scones, but are generally eaten as they come. Sometimes butter or jam is added to the middle or honey is pour over the top, but whichever way you choose to eat a Welsh cake, you will reach out for more. Great for afternoon tea.
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8 oz (225 g) self-raising flour

4 oz (110 g) butter or margarine

3 oz (75 g) mixed fruit or just sultanas

3 oz (75 g) caster sugar

1 small egg

½ teaspoon mixed spice


These are generally cooked on a traditional heavy, flat, iron pan called a bake stone, griddle or girdle. However, a good solid heavy frying pan, with a flat base, will do.

First, sift the dry ingredients together then rub in the butter or margarine as you would if you were making pastry.  When the mixture becomes crumbly, add the fruit and mix it in thoroughly. Beat the egg lightly and add it to the mixture. Mix to a dough and if the mixture seems a little too dry, add just a drop of milk. Now transfer the dough on to a lightly floured working surface and roll it out to about ¼ inch (5 mm) thick.

Using a 2½-inch (6.5 cm) plain cutter cut the dough into rounds, re-rolling the trimmings until all the dough is used. Next, lightly grease the thick heavy pan, using a piece of kitchen paper smeared with margarine.  Heat the pan over a medium heat and cook the Welsh cakes for about 3 minutes each side. If they look as if they’re browning too quickly, turn the heat down a bit because it’s important to cook them through, but they should be fairly brown and crisp on the outside. Serve them warm, with lots of butter and home-made jam or honey.

For a different taste, add a drop of whiskey to the mixture instead of milk.

Patty Brown

Photo : Internet   Category : Eating

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