I had been wanting to make Welsh cakes for awhile, but basically just not getting around to it, because I knew they were traditionally made on a griddle, which I don't have. One day I just decided to do it in my enamel cast iron skillet and they came out marvelously!
- 1 1/2 C flour
- 1/2 C sugar
- 1 tsp baking powder
- 1/4 rounded tsp salt
- 1/4 tsp nutmeg
- 8 Tbsp butter, cold, diced
- 1/2 C milk chocolate chips
- 1 egg, beaten with enough milk to yield 1/3 C liquid
1. In a medium bowl, whisk together flour, sugar, baking powder, salt, and nutmeg.
2. Work in the butter until mixture is evenly crumbly, a few larger pieces of butter can remain.
3. Mix in the chocolate chips.
4. Add the milk/egg mixture, stirring until everything is moistened.
5. Turn the sticky dough out onto a well-floured surface and shape into a disc. Roll into a circle about 1/4 inch thick. Be sure to reapply flour under the dough while rolling, so that it won't stick. Cut dough into circles using 3 inch biscuit or other round cutter. Gather and re-roll scraps, cutting until all dough is used.
6. Heat an ungreased skillet over low-medium heat (for an electric skillet, set to 325°F). Dry-fry the cakes (no grease) for about 2 1/2 minutes on each side, until golden brown and cooked through. Let cool on a rack.
Robyn's notes: I don't even want to say how quickly I ate the first batch of these. I didn't expect the dough to be as sticky as it was; simply cutting them out was a bit of a challenge. Tradition would call for currants, not chocolate, but I went for my preference. They certainly do make them with chocolate in Wales sometimes. Do a test cake to see if the pan is the right heat.
**** 4 Stars: Very Good. Enjoyed by us both, I will make this frequently