Welsh colleagues, really conservatives, were not sure that a French girl could cook proper Welsh Cakes. So, I took up the challenge, of course.
100% of success, all loved them and I had awesome feedback as ‘I love my mum’s Welsh cakes but I definitely have to introduce her to yours’. Nice isn’t it?
The Welsh cakes are the typical pastries in Wales. That’s a thing that you have to eat when you are traveling in Wales. With a cup of tea for the Tea Time… so British! I know.
I tried many recipes and updated some others it until I found THE Welsh cakes recipe.
So, Caterina, this recipe is for you… Many weeks later, I know…
For 15 Welsh cakes
250g of plain Flour
1,5 tsp of baking powder
1 tsp of bicarbonate of Soda
A pinch of salt
125g of soften butter, diced
100g of caster sugar
75g of dried currants
45ml of milk
Mix together the flour, the baking powder, the bicarbonate of soda and the salt.
Add the butter and mix everything together with your fingertips until you’ve got a perfect breadcrumbs.
Add the sugar and the currants to the breadcrumbs.
Add the egg and the milk little by little until having a non stick ball of dough.
Flour the worktop and spread the dough to a thickness of 1 cm.
Use a round cutter to create your cakes.
Spread some butter on a cast iron skillet (if you don’t have one, a nonstick pan can be used).
Cook each side during 2 – 3 minutes or when they’ve got a nice brown color.
The cakes should be crispy on the outside but soft on the inside.
Place on a plate, sprinkle with sugar and serve hot or at room temperature.