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If you are not of Welsh descent you may not know about Welsh Cakes.I think the best way to describe this delicious tea time treat, is to say they are like a scone. Only instead of baking them in the oven they are cooked on a griddle or in a frying pan, which gives them a golden brown outer crust, yet inside they are wonderfully soft. Dust the tops with a little granulated white sugar or powdered sugar or maybe even a slathering of butter, and then sit down and enjoy one (or two) with a nice hot cup of tea. When you look at this recipe you will see how similar it is to a scone. The only real difference is that less milk is used in the Welsh Cake batter because you want a dough that can be easily rolled and cut into rounds.Again, as with scones they are often flavored, and while I like to make them as my mother did, with a little ground cinnamon and mace, feel free to leave out these spices and instead add a little vanilla extract.Currants or raisins are most commonly added to the dough, but I like a combination of currants and mixed peel.(Mixed peel or candied citrus peel is preserved fruit that has been dipped several times in a concentrated sugar syrup. It is usually packaged in small plastic tubs.) As with a scone dough it is important not to over work the dough as you want the Welsh Cakes to be nice and soft inside. Now, unlike scones that are baked in a hot oven, Welsh Cakes are cooked on a lightly buttered griddle, electric frying pan, or in heavy bottomed frying pan (I prefer cast iron). Preheat the pan to medium high (350 degrees F (180 degrees C)) before greasing it with butter. Keep in mind that you may have to adjust the heat as you go to ensure that the Welsh Cakes have a lovely golden brown crust and are cooked all the way through.Welsh Cakes are fully cooked when they have turned golden brown on both sides, yet the insides of the cakes are still soft (but not doughy). A sprinkle of granulated white sugar or powdered immediately after cooking adds a nice touch, or they can be served plain, buttered, or with clotted cream and jam. | |
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