Welsh Cakes

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Here is a recipe from Wales. These cakes are pan-fried and ready in 15-20 minutes maximum. A childish simplicity for a very tasty result. They are delicious for breakfast with butter, jam or the famous clotted cream, or for a snack with a hot tea. For a change from scones!

Recette pour une quinzaine de welsh cakes :

• 250g of T55 flour
• 3g of baking powder
• 125g of sweet or semi-salted butter or half and half
• 50g of sugar
• a good pinch of 4 spices
• 75g of raisins
• 1 egg of 50g
• 15-20g of milk
• melted butter for cooking

Instructions : 

Put the flour, baking powder, sugar and cold butter cut into small pieces.

Don’t forget the right amount of spice.

Blend until you have a powder that resembles grated parmesan. Use the leaf utensil of your food processor.

Add the raisins.

Mix a little and then pour in the 50g of egg and the milk.

Mix again until you have a nice smooth paste.

Roll out the dough to 5mm on a lightly floured work surface.

Cut 6cm circles, fluted or smooth, or even with a glass!

Heat a skillet over low/moderate heat with a little butter. Place a few welsh cakes on top.

Pour melted butter on top immediately.

Let the underside colour before turning over.

Both sides should be nicely colored.

You can sift them through powdered sugar as they come out of the oven.

Serve warm, with jam, butter or delicious clotted cream.