Bakestones Recipes
WELSH CAKES
A cross between a cookie, scone, and pancake, these intriguing treats are cooked on a griddle, not baked (despite its other name, Welsh bakestones). Martha's version is spiced with cinnamon and nutmeg and studded with dried currants and candied lemon peel.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 2 dozen
Number Of Ingredients 13
Steps:
- Line two baking sheets with parchment paper; set aside.
- In a large bowl, whisk together flour, granulated sugar, baking powder, salt, cinnamon, nutmeg, and lemon zest. Using a pastry blender or your fingers, cut in butter until mixture is a sandy consistency. Stir in currants, candied citrus peel, egg, and milk until a soft dough forms. Gently knead to combine.
- On a lightly floured surface, roll out dough 1/4 inch thick. Using a 2-inch fluted square cutter, cut out squares; transfer to prepared sheets. Reroll scraps once and cut out more squares.
- Preheat a cast-iron griddle over medium. Lightly brush with butter. Working in batches, transfer dough squares to griddle and cook, turning once, until golden brown, about 1 1/2 minutes per side. Adjust heat as necessary. Transfer to a serving plate; sprinkle with superfine sugar, as desired. Serve immediately, or store in an airtight container at room temperature 3 to 5 days.
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