One thing that I love most about the UK is that each area that you visit has it's own foods that are traditional and steeped in history . . . and sometimes legend. Each one being as different as the area that it represents . . . and more often than not, totally scrummy.
Oftimes these delicacies are very simple to make in your own home . . . but don't let the simplicity of the recipe bely the fact that they are totally tasty and scrumdiddlyumptiously good!!
Like these tasty little Welsh Cakes. Short in texture and oh so buttery . . . lots of sweet castor sugar crunch coating them. Not really a cake . . . and yet not quite a biscuit . . . but something in between . . . very close to scone like . . . but flatter . . . sort of like a scone cookie!!
I know . . . lets consider them to be a scookie!! That works for me. Does it work for you???
Why is it that scrummy treats such as these taste fabulous when fresh from the oven . . .
and even more so when dunked into your cuppa . . . herbal tea of course!! Or real. It's up to you to pick your own poison.
I only know these are so yumbo that I can't stop myself from going in for more . . .
*Welsh Cakes*
Makes a lot but they freeze well
Printable Recipe
Popular through Wales, these tasty little cakes were originally cooked on a heated bake stone. Nowadays I make do with my nonstick skillet. Buttery and short and totally scrummy.
1 pound flour
(16 ounces or 4 cups)
1 tsp baking powder
1 pinch allspice
1 pinch salt
4 ounces butter
(1/2 cup)
4 ounces lard
(1/2 cup)
7 ounces caster sugar
(1 cup)
4 ounces seedless raisins
(1/4 pound)
2 eggs, beaten
milk to mix
Caster sugar to sprinkle
Whisk the flour, baking powder, allspice and salt together in a large bowl. Drop in the butter and lard and rub in with your fingertips until crumbly. Add the sugar and the raisins. Beat the eggs and add to the mixture along with a little bit of milk to make a fairly stiff dough. Roll out on a lightly floured board to a thickness of about 1/4 inch. Cut into 2 inch rounds with a fluted pastry cutter. Cook on a lightly greased griddle or a heavy based frying pan for about 3 minutes on each side until golden brown. Dust with caster sugar and serve warm.
Count me in for the scookies. They look delicious.
ReplyDeleteEstupenda receta, se ven deliciosas. Un saludo
ReplyDeleteCould I use butter instead of lard? I would love to make these for mum. Her mother was a pastry chef and they are from Harrogate. Sadly I have not tasted many English specialties as Granny was ill when I was young.
ReplyDeleteHi Suze, I am not sure how they would turn out using all butter, but it's worth a try! Let me know how it goes! xxoo
ReplyDeleteI can tell you are in Chester now lol. This was where I first discovered Welsh Cakes ... have you been to mold (is that how it is spelt?), there is a little bakery there that makes the yummiest welsh cakes I have ever tasted. They will spoil you forever ;0)
ReplyDeleteMmmmm...Marie, I was just thinking I'm hungry- now I'm off to pull out a skillet!
ReplyDeletexoxo pattie
I made them for the first time last year with all butter and they were delicious!
ReplyDeleteThese look delicious Marie xx
ReplyDeleteThese "scookies"--LOVE that word--look sooo good! I'm wondering about a lard substitution too... possible to just double the butter? I just love the tastes of the UK...mmm... Happy Day, dear friend--LOVE YA! :o) ((BIG HUGS))
ReplyDeleteLovely! We always like new breakfast recipes!
ReplyDeleteStop by my blog if you have a chance. I love hearing from my readers too! It's such fun to make new friends in cyberspace!
Best,
Bonnie
The "scookie" looks entirely too tasty!
ReplyDeleteAnother yummy recipe Marie! I am off to try your Butter Chicken today!
ReplyDeleteHugs,
Jacalyn
They look wonderful. Somehow I could image some apples baked inside. Delicious.
ReplyDeleteI had a boss who made these 2-3 X a year with his boys, and he would put Mace in them. He brought me one at work and I fell in love. I have his recipe at home but I've never made them. Now perhaps I will!
ReplyDeleteScookies will do for me. I seem to remember reading somewhere (might have been Delia Smith) that Welsh Cakes were originally made with lard because, as a staple of the tea table, they had to be cheap. Also I think their un-buttery flavour allows the flavour of the butter you're piling on to shine through.
ReplyDeleteLooks YUMMY scookie and worth a try! I have let my twins read your recipe and they wanna try it. Mum and daughters moment! Thanks
ReplyDeleteThis wonderful "cakes" were in a small cookbooklet that I bought in Wales when I visited there many years ago. I've made them many times since that visit and just love them for their simplicity.
ReplyDeleteJanice, Nova Scotia - First time to your Blog and what do I see....but my Nana's welsh cakes! She was from Wales, an immigrant to Canada, and it was always a treat to make these with her.
ReplyDeleteThey look wonderful.Somehow I could image some apples baked inside.Delicious.
ReplyDeleteThey look wonderful. i love the pictures and also I've made them many times since that visit and just love them for their simplicity.thanx for the share.
ReplyDeleteI visited there many years ago. I've made them many times since that visit and just love them for their simplicity.
ReplyDeleteI was just thinking I'm hungry- now I'm off to pull out a skillet! thanx for the share.
ReplyDeleteI was just thinking I'm hungry- now I'm off to pull out a skillet! thanx for posting.
ReplyDeleteIN WALES we call them bake stones because they were cooked on a steel plate A BAKE STONE it used to be over an open coal fire today on the stove
ReplyDeleteThese were simple to make but tasted fantastic.the children loved them spread with butter or honey.we had to stop my 6yr old after eating 9!!would definatley recommend them,ideal for Sunday breakfast.
ReplyDeleteA Welsh teatime treat passed on through generations and still as popular as ever. Perfect for making with the children. thanks for the share.
ReplyDeleteWell, I love the pictures and also I've made them many times since that visit and just love them for their simplicity. thanx for the share. keep it up.
ReplyDeleteSweet, I love you cakes and its really good. Thank you for sharing this recipe, Looking forward to try a new recipes.
ReplyDeleteHmmm, I would love to make these for mum. Her mother was a pastry chef and they are from Arrogate. Sadly I have not tasted many English specialties as Granny was ill when I was young. anyway thanx for the wonderful post.
ReplyDeleteThats perfect! I love cakes and I think If I try this one I'm sure I would love it. I made a cake like this with raisin too, thats why I can say I must love it too..
ReplyDeleteWell, I am not sure how they would turn out using all butter, but it's worth a try! Let me know how it goes.
ReplyDeleteMy friends family is welsh and her grandma used to make welsh cakes and they were gorgeous!
ReplyDeleteWow, I'm wondering about a lard substitution too... possible to just double the butter? I just love the tastes of the UK. thanx for posting.
ReplyDeleteYou could try them with all butter. I have never done so, but I am thinking it would work out well.
ReplyDeleteMy only problem with this recipe is that raisins are too fat for a rolled cookie so I used currants instead. I also experimented with other liquids I could use instead of milk. Pumpkin pie filling and condensed tomato soup worked well. Yes, tomato soup!
ReplyDeletejust a Suggestion From A Welshman:Why not use dedicates coconut in the mix ,Strawberry Jam (US Jelly)sandwiched.Also A teaspoon of Nutmeg also can be used, thanx.
ReplyDeleteVery good. Welsh cakes tend to get stale quickly, so they are best eaten fresh the same day, preferably warm.
ReplyDeleteVery good. Welsh cakes tend to get stale quickly, so they are best eaten fresh the same day, preferably warm.
ReplyDeleteVery good. Welsh cakes tend to get stale quickly, so they are best eaten fresh the same day, preferably warm.
ReplyDeleteMy mom is from England...she loves to cook. Great blog.
ReplyDeleteI am thinking of making delicacies as a gift for everybody on a special occasion. And I wanna try out every recipe that attracts my attention, yours is one. Thanks for sharing it.
ReplyDelete