Leggi in ITALIANO >> 
If you like scones and american pancakes you are definitely going to love Welsh Cakes.
They are, in fact, something in between scones and american pancakes. Similar to scones in the recipe, similar to an american pancake in shape and thickness.
You don’t actually need to pour some kind of syrup or any other condiment over Welsh Cakes, they can be eaten just like that, plain. Of course you could spread some jam on them if you wish to, nothing wrong with it. ( I’d second that choice!)
Welsh Cakes originate from the country of Wales in Great Britain and are cooked like american pancakes: on a griddle, not baked.
INGREDIENTS
for about 12 Cakes
- 210g of flour
- 50g of sugar
- 1 ts of baking powder
- 1 pinch of salt
- 1 pinch of cinnamon
- 115g of butter, chilled and cubed
- 40g of raisins
- 1 egg
- 2 tbs of milk
METHOD
- In a large bowl, sift the flour, baking powder, sugar, cinnamon and salt.
- Add in the butter that you have previously reduced to very small pieces, a few millimetres each, and it must be chilled!
- Rub these pieces of chilled butter in with the flour, salt, sugar and cinnamon. Be careful not to overwork it because the heat from your fingerstip may slighty melt the butter and we don’t want that to happen.
- Add in the raisins.
- In another bowl, a small one, beat the egg with the milk.
- Pour this mixture over the butter crumbles.
- Incorporate everything.
- Pour the dough on a floured surface and roll it out, 1cm thick.
- Use a cutter, 7cm wide, and cut out about 12 pieces.
- Heat a non-stick pan, on a low heat.
- When the pan is hot, cook each welsh cake for 4 minutes per side.
- When slightly chilled down, sprinkle with icing sugar.
Please note: while cutting out the cakes from the rolled out dough, you will have extra dough, you can combine the remaining dought together but be careful not to overwork it. Don’t overmix the pastry.
I love having Welsh Cakes for breakfast, with tea and with a couple of honey drops on top.
How are you going to have yours?
