Welsh Cakes Aussie Style Recipes

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WELSH CAKES

My grandfather was Welsh and liked to make Welsh cakes on the griddle. Our whole family loves them. Sometimes he would make them for Christmas and wrap them in little bundles for each family. It's a very special memory for us. -Wendy Masters, East Garafraxa, Ontario

Provided by Taste of Home

Time 25m

Yield about 4-1/2 dozen.

Number Of Ingredients 9



Welsh Cakes image

Steps:

  • In a large bowl, whisk flour, sugar, baking powder, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. Add milk and egg; stir just until moistened. Fold in currants., Pat or roll dough to 1/4-in. thickness; cut with a floured 2-in. biscuit cutter. Preheat griddle over medium heat. In batches, place cakes onto griddle; cook until tops puff and bottoms are golden brown, about 1-2 minutes. Turn; cook until second side is golden brown. Cool on wire racks.

Nutrition Facts : Calories 87 calories, Fat 4g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 99mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.

3-1/2 cups all-purpose flour
1 cup sugar
1-1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 cup cold butter, cubed
3/4 cup 2% milk
1 large egg, beaten
1-1/4 cups dried currants or raisins

PICAU AR Y MAEN (WELSH CAKES)

Serve these raisin-studded griddle cakes hot or cold, with butter, jam or ice cream, as a mid-morning snack, or as a stand-alone dessert.

Provided by Tom Parker Bowles

Categories     HarperCollins     Brunch     Dessert     Breakfast     snack     Raisin     Butter     Egg     Milk/Cream     Vegetarian     Soy Free     Peanut Free     Tree Nut Free     Kid-Friendly     Pan-Fry

Yield Makes 20

Number Of Ingredients 10



Picau Ar Y Maen (Welsh Cakes) image

Steps:

  • Sift the flour, baking powder, allspice and salt together into a large mixing bowl. Add the butter and vegetable shortening to the flour mixture and rub together with clean fingertips for 5-7 minutes, until the mixture resembles breadcrumbs. Stir in the sugar and raisins and combine.
  • Mix the eggs and milk together, then pour into the flour mixture and stir until it forms a stiff dough. Bring the dough together with your hands in the mixing bowl until it forms a ball. Turn the dough on to a lightly floured surface and roll it out to a thickness of 1cm. Dip a 6cm round cutter in flour and cut 20 rounds from the dough.
  • Melt a knob of butter in a heavy-bottomed frying pan over a medium heat and fry the rounds in batches for 3-4 minutes on each side, until crisp and golden. Serve warm, or keep in an airtight container for up to a week and reheat gently before serving.

425g all-purpose flour, plus extra for dusting
1 teaspoon baking powder
¼ teaspoon ground allspice
Pinch of salt
120g unsalted butter, at room temperature, cut into cubes, plus extra for frying
120g lard or vegetable shortening, cut into cubes
175g superfine sugar
120g raisins
2 eggs, beaten
30ml whole milk

WELSH CAKES

We attended a county fair in Wales and the ladies of the local church were baking and selling these. We asked for the recipe and they graciously shared it with us. This has been converted to US standard. They are delicious and not as sweet as some of our style cookies. Dried currants can be used in place of the raisins.

Provided by Flo Buehler

Categories     World Cuisine Recipes     European     UK and Ireland     Welsh

Yield 24

Number Of Ingredients 9



Welsh Cakes image

Steps:

  • Sift flour, baking powder and salt into bowl. Put in butter and lard and mix until resembles fine breadcrumbs. Stir in sugar and currants or raisins. Beat the eggs lightly and add to flour mixture with just enough milk to make a firm dough similar to shortcrust pastry.
  • Chill dough 1 to 2 hours.
  • Roll the dough to 1/4 inch on floured surface and cut with 3 inch rounds. Bake the cakes on a greased griddle or frying pan (I use my electric skillet with just a little non-stick spray) over low heat until golden brown. Cool and sprinkle with sugar. These also freeze well.

Nutrition Facts : Calories 234.5 calories, Carbohydrate 39.8 g, Cholesterol 42.1 mg, Fat 7.3 g, Fiber 1.1 g, Protein 3.8 g, SaturatedFat 3.4 g, Sodium 165.8 mg, Sugar 21 g

4 cups all-purpose flour
4 teaspoons baking powder
½ teaspoon salt
6 tablespoons butter, softened
6 tablespoons lard
1 ½ cups white sugar
2 cups raisins
4 eggs
8 tablespoons milk

WELSH CAKES (AUSSIE STYLE)

my husband is of welsh descent and when i married him he insisted i learn from his mother how to make them. now my family love them as well as my friends. thanks julia.

Provided by caz williams

Categories     Dessert

Time 35m

Yield 30-40 small cakes

Number Of Ingredients 6



Welsh cakes (Aussie style) image

Steps:

  • mix dry ingredients together, add margarine mixing with your fingers.
  • mix milk and egg until smooth.
  • roll out into 1/2 inch thichness.
  • cut with a cookie cutter.
  • spray a baking tray with oil.
  • place uncooked mix onto the tray leaving spaces for expansion when cooking.
  • place in oven for 15-20 minutes or until golden brown.
  • oven heat should be between 160 and 180 degrees.

Nutrition Facts : Calories 119.8, Fat 3.8, SaturatedFat 0.9, Cholesterol 6.8, Sodium 44.4, Carbohydrate 20, Fiber 0.7, Sugar 9.9, Protein 1.9

125 g margarine
3 cups self raising flour
1 cup sugar
1 egg
1/2 cup milk
1 cup currants

WELSH CAKES

Pice ar y maen, a Welsh teatime treat passed on through generations and still as popular as ever. Perfect for making with the children

Provided by Good Food team

Categories     Afternoon tea, Buffet, Snack, Treat

Time 16m

Yield Makes 16

Number Of Ingredients 9



Welsh cakes image

Steps:

  • Tip the flour, sugar, mixed spice, baking powder and a pinch of salt into a bowl. Then, with your fingers, rub in the butter and lard until crumbly. Mix in the currants. Work the egg into the mixture until you have soft dough, adding a splash of milk if it seems a little dry - it should be the same consistency as shortcrust pastry.
  • Roll out the dough on a lightly floured work surface to the thickness of your little finger. Cut out rounds using a 6cm cutter, re-rolling any trimmings. Grease a flat griddle pan or heavy frying pan with lard, and place over a medium heat. Cook the Welsh cakes in batches, for about 3 mins each side, until golden brown, crisp and cooked through. Delicious served warm with butter and jam, or simply sprinkled with caster sugar. Cakes will stay fresh in a tin for 1 week.

Nutrition Facts : Calories 138 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 9 grams sugar, Fiber 9 grams fiber, Protein 2 grams protein, Sodium 0.13 milligram of sodium

225g plain flour
85g caster sugar
½ tsp mixed spice
½ tsp baking powder
50g butter, cut into small pieces
50g lard, cut into small pieces, plus extra for frying
50g currant
1 egg, beaten
splash milk

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