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
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.