Welsh Cakes recipe
Production: 20 – Serving
Preparation: 10 Minutes
Cooking: 10 Minutes
Always curious to discover or rediscover classic recipes, it is to Wales for their famous “WELSH CAKES” that we turned this week.
Welsh cakes are delicious small pastry with a golden crust and a very tender heart. They are similar to traditional scones but have the distinction of being cooked in a pan and not in the oven, giving them their delicious crust.
Ancestral version of this recipe was flavored with raisins and a little cinnamon. It is easy to vary the flavor by replacing the raisins with other types of dried fruits and/or nuts, and changing the selection of spices used.
In our version, we chose a mixture of small dried fruit (cranberries, cherries and blueberries) that we flavored with a bit of cinnamon and nutmeg.
This recipe is very easy to prepare but you must pay attention to a few things:
1) the butter must be very cold so that it does not melt during the handling of the dough;
2) the amount of milk is approximate and should be adjusted to obtain a friable paste that does not stick to fingers;
3) If you use Corinth raisins, soak them in hot tea for ten minutes to soften them.
They are excellent warm (sprinkled with icing sugar) but you can also freeze them or keep them for several days in the refrigerator (if they survive the greed of your family members).
Flour (all purpose) – [2 cups] (500 ml.)
White Sugar – [1/3 cup] (85 ml.)
Baking Powder – [2 teaspoons] (10 ml.)
Salt – [1/4 teaspoon] (1 ml.)
Ground Cinnamon – [1/4 teaspoon] (1 ml.)
Ground Nutmeg – [1/4 teaspoon] (1 ml.)
Mixed dried fruit – [1/2 cup] (125 ml.)
Egg (large) – 
Milk – [1/4 cup] (65 ml.)
Butter – [1/2 cup] (125 ml.)
Icing Sugar – [2 tablespoons] (30 ml.)
1- In a large bowl, combine flour, sugar, baking powder and spices.
2- Cut the cold butter into very small cubes.
3- Add butter and mix with a knife pastry blender or 2 knives (a food processor on pulse will also work fine).
4- Lightly beat the egg and place it in the center of the mixture.
5- Add the milk and all the dried fruits, then gently fold in the dry mixture with a spatula. Finish by hand until you get a ball of dough that’s malleable but firm (which do not stick to your fingers). If necessary, add a little flour if the dough is too sticky or a little milk if it is too dry.
6- Spread a little flour on your work surface and lower your dough until 1/4 inch.
7- Shape your cakes with a round cookie cutter.
8- Heat the skillet over medium heat.
9- Melt a knob of butter and bake your cakes 3-4 minutes on each side until nicely browned.
10- Before serving, sprinkle some icing sugar on the cakes you want to eat immediately.