They look like pancakes but taste like a cross between shortbread and scones. While they're buttery, they don't feel heavy and the currants in them provide a refreshing burst of flavor. Shaped like silver dollar pancakes with scalloped edges, they're pretty to look at, and their size isn't intimidating. I could've polished off a bunch easily, but I was trying to be good after a long week and weekend of overeating.
You'll find the recipe below, which according to Sarah's mom, comes from a book of Royal National Eisteddfod of Wales Llanelli--District 1962. The recipe was submitted by Mrs. H.D. Llewellyn of Caeffair Llanelli.
Huh??? You got me! All I know is that these babies are GOOD! Thanks for sharing them with me Sarah!
16 oz. or 2 cups of all purpose flour
7 oz or just under 1 cup of sugar
3 tsp of baking powder
½ lb of butter (2 sticks)
6 oz. or just over 2/3 cup of currants or sultanas
2 eggs, beaten
Splash of milk (as needed)
Round cookie cutter
Sieve together flour and baking powder. In a food processor, combine flour & baking powder with butter until mixture looks like bread crumbs. Transfer pastry to mixing bowl. Add the sugar. Create a well in the middle; add the beaten eggs. Add the currants or sultanas. If the mixture looks dry, add a splash of milk. Mix together. With a rolling pin, roll out the dough on a floured pastry board and use cookie cutter to cut into rounds. Heat a frying pan over low heat. Place about 5 of the round cakes on the pan to cook, about 2-3 minutes. Cakes will rise like pancakes. When the bottoms are lightly browned, flip to cook the other side for 2-3 minutes. Transfer to wire rack to cool. Makes approximately 36 Welsh cakes.
Enjoy and let me know how they come out.
Post a Comment