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Old 08-13-2008, 02:48 PM   #5
Marius Fett
@Marius Fett
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Join Date: May 2007
Location: Wales
Posts: 3,385
Me again, with MOAR WELSH RECIPES.

This one is for 'Teisen Gymraeg' ('Welsh Cakes')

My gran taught me to make these when I was just 4.

225g/8oz self-raising flour, sieved
110g/4oz (preferably Welsh) salted butter
1 egg
handful of sultanas (a type of raisin)
milk, if needed
85g/3oz caster sugar (In the US this is called superfine sugar--powdered sugar could be used as a substitute if you can't find it)
extra butter, for greasing
  • Rub the fat into the sieved flour to make breadcrumbs. Add the sugar, dried fruit and then the egg. Mix to combine, then form a ball of dough, using a splash of milk if needed.
  • Roll out the pastry until it is a 5mm/¼in thick and cut into rounds with a 7.5-10cm/3-4in fluted cutter.
  • You now need a bakestone or a heavy iron griddle. Rub it with butter and wipe the excess away. Put it on to a direct heat and wait until it heats up, place the Welsh cakes on the griddle, turning once. They need about 2-3 minutes each side. Each side needs to be caramel brown before turning although some people I know like them almost burnt.
  • Remove from the pan and dust with caster sugar while still warm. Some people leave out the dried fruit, and split them when cool and sandwich them together with jam.

Last edited by Jae Onasi; 08-14-2008 at 12:56 AM. Reason: added notes
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