Friday, March 4, 2022

Pice ar Maen

 


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

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