Ingredients
Traditional Welsh Cakes
- 225 gram self-raising flour
- 1 teaspoon mixed spice
- 100 gram Butter, Softened slightly
- 75 gram caster sugar
- 75 gram currants
- 1 egg, lightly beaten
- 1 teaspoon golden syrup
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Place the Self Raising flour, Mixed Spice and butter in to the TM bowl and mix 10 secs/speed 5 to rub the butter into the flour/spice mix. - this should look like fine bread crumbs
2. Add the Caster Sugar, Currants, Lightly beaten egg and golden syrup to the bowl. mix 20 secs/
"Closed lid" /
"Dough mode" 3. Scrape down the sides and mix 10-20 secs/
"Closed lid" /"Dough mode" . This will make a firm dough.4. Tip out onto a thermo mat and roll out to approx. 1 cm thick and cut into rounds with a 4 cm cutter.
5. cook on a gridle plate (or a frypan) over a medium hot heat, turning once, until both sides are golden brown and a little soft in the middle.
6. Dust the cakes liberally with Caster Sugar whilst still hot.
Welsh Cakes
Tip
These are best eaten hot, however they will keep for up to 10 days in an airtight container. I used unsalted butter and didn't dust them with caster sugar, - they were sweet enough without the addition of extra sugar This recipe was converted from a book I picked up in Wales called "Flavours of Wales, Puddings and Baking" by Gilli Davies
Thermomix Model
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Recipe is created forTM 31
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Comments
These are generally served with cups of tea, like a light snack.
From what I found out when we were in Wales, best served with a cup of tea. From what I understand they were also served to guests.
Basically, these are a little snack
When would these be traditionally served.
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