Description
Currant studded griddle cakes, dusted with vanilla sugar, perfect for breakfast, especially when spread with butter and topped with jam.
Ingredients
Units
Scale
- 2 cups (120g) plain flour
- 1/3 cup (65g) castor sugar
- 2 1/2 tsp baking powder
- 1/4 tsp kosher salt
- 1/2 cup (120g) unsalted butter, cold
- 1/2 cup (50g) currants
- 1/4 cup (25g) dried cherries, minced
- 1 egg
- 2 tbsp milk
- Butter for griddle
Instructions
- Combine flour, sugar, baking powder and salt in medium mixing bowl.
- Use largest holes box grater to grate cold butter into flour mixture or use pastry blender or two knives to cut butter into flour mixture.
- When mixture looks like coarse crumbs, stir in currants and dry cherries.
- Use a fork to combine egg and milk in a small bowl and stir it into flour/butter mixture.
- Knead dough on lightly floured board to form dough.
- Roll dough to a thickness of 1/4 inch (.6 cm). Cut rounds with 2 1/2 inch (6 1/2 cm) biscuit cutter.
- Heat griddle or cast iron skillet over medium low heat for ten minutes, add a tsp of butter to hot griddle, cook Welsh cakes for 5 minutes on each side.
- Remove from griddle and sprinkle with vanilla sugar.
- Serve warm.
Notes
- Welsh cakes may be stored in a air tight tin for up to 5 days or frozen and reheated in a toaster before being served.
- Dry cherries can be omitted or replaced with minced crystallized ginger, minced dried figs or additional currants.
- Welsh cakes may be baked rather than cooked on a griddle.
- Put unbaked rounds on a parchment lined baking sheet and bake in a pre-heated 350º (175º C) oven for about eight minutes, or until set, then turn them over and bake for eight minutes more.
- Baked Welsh cakes will not be as brown as those cooked on a buttered griddle.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 cake
- Calories: 130