Traditionally made in Wales, Welsh cakes are popular all over the country. They are known as bake stones, pics, or even pice bach, and they are special because they are prepared in a frying pan instead in the oven. Easy to prepare and tasty, they are just perfect as an afternoon snack or a nice little breakfast.
These tasty little desserts can be served hot or cold, they can be dusted with iced sugar or spread with butter, marmalade or both. They usually contain simple ingredients, sugar, flour, raisins, currants and different spices, often nutmeg and cinnamon. They were traditionally prepared on a cast iron griddle placed on the fire.
There are several variations, and all are quite popular in this part of the world. The variation with an interesting name of Apple Dragon has similar ingredients, but with the addition of grated apples, and this makes it especially moist. Jam Split variation is very popular in southern areas of Wales. The cake is usually served with a bowl of a home-made jam.
So, when you want to prepare traditional Welsh cakes, you will need 400 grams of flour, self raising or with baking powder added, 120 grams of lard and 120 grams of butter, 150 grams of sugar and 100 grams of currants. You will also need a little bit of salt and one egg, some milk and nutmeg and cinnamon. You can also add your favorite spices.
Take a large mixing bowl and mix flour, spices and lard and butter together, until you form crumbs. Now it is the time to add sugar and other ingredients. Your mixture should be similar to pie pastry, or a little bit moister. If you need, add some milk in it.
When you roll out the mixture, it can be one half to one inch thick. You should cut it into rounds. Originally, these rounds were maybe three inches wide, but you can make them smaller if you like. You will need one thick frying pan and just a little bit of fat to grease it. Bake your cake on both sides until golden brown and dust them with sugar.
Another version contains only butter instead of a mixture of butter and lard, and two eggs instead of one, but it is very similar to the first one. Some use more spices, and some use more baking powder. When you use more baking powder, the cakes are much thicker and lighter. The important thing is to use thicker pan, and you will easily make perfect desserts.
Piceary moen cakes contain regular flour instead of self-raising one, and you should add a baking powder in it. Some versions contain more or less sugar, some use beaten eggs or more different spices, and some contain fresh berries or dried fruits. All favorite spice is certainly nutmeg, although you can always add cinnamon instead.
Welsh cakes are easy to prepare and very tasty. They can be served hot or cold, and if you add some fresh fruits in the mixture, they will be even tastier. Although this cake is usually served dusted with sugar, with jam and butter, you won't make a mistake if you serve it with your favorite cream instead.
These tasty little desserts can be served hot or cold, they can be dusted with iced sugar or spread with butter, marmalade or both. They usually contain simple ingredients, sugar, flour, raisins, currants and different spices, often nutmeg and cinnamon. They were traditionally prepared on a cast iron griddle placed on the fire.
There are several variations, and all are quite popular in this part of the world. The variation with an interesting name of Apple Dragon has similar ingredients, but with the addition of grated apples, and this makes it especially moist. Jam Split variation is very popular in southern areas of Wales. The cake is usually served with a bowl of a home-made jam.
So, when you want to prepare traditional Welsh cakes, you will need 400 grams of flour, self raising or with baking powder added, 120 grams of lard and 120 grams of butter, 150 grams of sugar and 100 grams of currants. You will also need a little bit of salt and one egg, some milk and nutmeg and cinnamon. You can also add your favorite spices.
Take a large mixing bowl and mix flour, spices and lard and butter together, until you form crumbs. Now it is the time to add sugar and other ingredients. Your mixture should be similar to pie pastry, or a little bit moister. If you need, add some milk in it.
When you roll out the mixture, it can be one half to one inch thick. You should cut it into rounds. Originally, these rounds were maybe three inches wide, but you can make them smaller if you like. You will need one thick frying pan and just a little bit of fat to grease it. Bake your cake on both sides until golden brown and dust them with sugar.
Another version contains only butter instead of a mixture of butter and lard, and two eggs instead of one, but it is very similar to the first one. Some use more spices, and some use more baking powder. When you use more baking powder, the cakes are much thicker and lighter. The important thing is to use thicker pan, and you will easily make perfect desserts.
Piceary moen cakes contain regular flour instead of self-raising one, and you should add a baking powder in it. Some versions contain more or less sugar, some use beaten eggs or more different spices, and some contain fresh berries or dried fruits. All favorite spice is certainly nutmeg, although you can always add cinnamon instead.
Welsh cakes are easy to prepare and very tasty. They can be served hot or cold, and if you add some fresh fruits in the mixture, they will be even tastier. Although this cake is usually served dusted with sugar, with jam and butter, you won't make a mistake if you serve it with your favorite cream instead.
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