I am staying with some very good friends and their daughter while I wait to move into my new house in Victoria Park Village – the house is just such a lovely buzzing hive of activity. It’s beautiful in summer, as the house just opens up to the back garden. Somehow, it was decided after we had all been pottering around all day, that we would make welsh cakes for afternoon tea.
Nigella Lawson’s How to be a Domestic Goddess was consulted, and dropping all of our activities we gathered in the kitchen and whipped up a batch of what are quickly surpassing scones as my favourite afternoon tea item.
Tilly, our resident 5 year old, got home from school and joined in, finishing up by rolling and cutting the cakes which we then fried in a griddle pan.
We set up the backyard for a tea party. What a lovely break from writing.
Banjo the dog was pretty keen on trying some, but had to be content with crumbs.
WELSH CAKES
Rub the butter into the flour as you would if making scones, then stir in the sugar, spice, and dried fruit.
Add the egg to make a soft but not sticky dough. Form a disc, cover with plastic wrap, and leave in the refrigerator for a minimum of 20 minutes. This step is very important - don't skip, or you will end up with a sticky mess!
Roll out on a floured surface to a thickness of about 1/4 inch, and cut out your little cakes with a round cutter about 3 inches wide; keep re-rolling until you have used all the dough.
Preheat a dry griddle or cast-iron frying pan and cook the cakes for about 3 minutes each side, until golden brown. Remove to a cold plate and sprinkle with sugar.
Ingredients
Directions
Rub the butter into the flour as you would if making scones, then stir in the sugar, spice, and dried fruit.
Add the egg to make a soft but not sticky dough. Form a disc, cover with plastic wrap, and leave in the refrigerator for a minimum of 20 minutes. This step is very important - don't skip, or you will end up with a sticky mess!
Roll out on a floured surface to a thickness of about 1/4 inch, and cut out your little cakes with a round cutter about 3 inches wide; keep re-rolling until you have used all the dough.
Preheat a dry griddle or cast-iron frying pan and cook the cakes for about 3 minutes each side, until golden brown. Remove to a cold plate and sprinkle with sugar.