Although Welsh cakes are best served warm, they also can be enjoyed cold with a smear of butter.
The recipe called for a medium egg, but we've changed it here because most folks have large eggs on hand. You might need to increase the flour slightly to achieve the right dough consistency.
Servings: 20 - 22
Yield: Makes two-inch griddle cakes
- 2 cups flour, plus more as neeed and some for the work surface
- 1/4 teaspoon baking powder
- 1/4 teaspoon mixed spice (see NOTE)
- Pinch salt
- 3 tablespoons chilled unsalted butter, cut into small pieces
- 3 tablespoons chilled vegetable shortening, cut into small pieces
- 3/4 cup sugar, plus more for sprinkling
- 1/4 cup dried currants
- 1 large egg
- 1 tablespoon milk, plus more as needed
Sift together the flour, baking powder, spice blend and salt in a medium bowl.
Add the chilled pieces of butter and shortening; use your fingers to incorporate into the flour mixture to form a coarse meal. Add the sugar and currants; mix well.
Make a well in the center of the mixture, then add the egg and the tablespoon of milk. Use your fingertips to combine the wet ingredients in the well, then gradually incorporate the dry ingredients, adding milk and flour as needed. The dough should be soft but not sticky and should pull away from the sides of the bowl cleanly.
Use nonstick cooking oil spray to lightly grease a griddle or cast-iron skillet. Place over medium heat.
Lightly flour a work surface; transfer the dough to the surface and roll out to a thickness of 1/4 inch. Use a 2-inch biscuit cutter to cut out rounds. The dough may be rerolled.
Working in batches, transfer the dough rounds to the heated griddle or skillet; cook for 3 minutes, until just slightly puffed and golden brown, then turn over and cook for 2 to 3 minutes, until lightly browned on the second side.
Transfer to a platter and sprinkle with sugar; cover loosely to keep warm until ready to serve.
NOTE: Mixed spice is a prepared blend of seasonings readily available in the United Kingdom. You may substitute a pinch each of ground cinnamon, freshly grated nutmeg, ground allspice, ground cloves and ground ginger.
Adapted from a recipe by Welsh cooking instructor Angela Gray.
Tested by Bonnie S. Benwick.
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