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Welsh Cakes
Mar. 19th, 2022 06:29 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
monksandbonesI've made Welsh Cakes before, probably with this recipe, but I'm pretty sure that it's been more than a decade, and I certainly have no memory of how I made this recipe work before, if indeed I did. However, I've been meaning to make Welsh Cakes for ages. Today I was looking for something to bake to have an excuse to drop by my brother and sister-in-law's next week, and I remembered the package of currants in my pantry that I bought, erm, years ago, possibly before COVID, with the intention of making Welsh Cakes. I did say meaning to make them for ages! Possibly that makes this more of a pantry challenge...
Here's the recipe, from a cookbook of recipes contributed by employees of the Rogers Foods flour mill near my hometown for the company's anniversary: the Rogers Foods 50th Anniversary Recipe Collection (2002).
Welsh Cakes, contributed by David Jones
( Ingredients )
( Directions )
I admit that I couldn't get this to come together as a dough using just the two eggs as liquid, and had to add some milk to the tune of about 50 mL. That was for sure too much, though. My dough ended up a little wetter and stickier than was ideal for rolling it out. Next time, if it's soon enough that I remember, I'll try adding a tablespoon/ 15 mL of milk into the eggs and see if that's enough. That said, the cakes themselves turned out fine! I cut them out with a 250 mL mason jar, so I only ended up with 30 or so, but in my defense, I don't think I've ever seen a Welsh Cake as small as this recipe called for anyway.
Here's the recipe, from a cookbook of recipes contributed by employees of the Rogers Foods flour mill near my hometown for the company's anniversary: the Rogers Foods 50th Anniversary Recipe Collection (2002).
Welsh Cakes, contributed by David Jones
( Ingredients )
( Directions )
I admit that I couldn't get this to come together as a dough using just the two eggs as liquid, and had to add some milk to the tune of about 50 mL. That was for sure too much, though. My dough ended up a little wetter and stickier than was ideal for rolling it out. Next time, if it's soon enough that I remember, I'll try adding a tablespoon/ 15 mL of milk into the eggs and see if that's enough. That said, the cakes themselves turned out fine! I cut them out with a 250 mL mason jar, so I only ended up with 30 or so, but in my defense, I don't think I've ever seen a Welsh Cake as small as this recipe called for anyway.
