Make it and find out ;) Ingredients
225g/8oz self-raising flour, sieved
110g/4oz (preferably Welsh) salted butter
1 egg
handful of sultanas
milk, if needed
85g/3oz caster sugar
extra butter, for greasing
Method
1. Rub the fat into the sieved flour to make breadcrumbs. Add the sugar, dried fruit and then the egg. Mix to combine, then form a ball of dough, using a splash of milk if needed.
2. Roll out the pastry until it is a 5mm/¼in thick and cut into rounds with a 7.5-10cm/3-4in fluted cutter.
3. You now need a bakestone or a heavy iron griddle. Rub it with butter and wipe the excess away. Put it on to a direct heat and wait until it heats up, place the Welsh cakes on the griddle, turning once. They need about 2-3 minutes each side. Each side needs to be caramel brown before turning although some people I know like them almost burnt.
4. Remove from the pan and dust with caster sugar while still warm. Some people leave out the dried fruit, and split them when cool and sandwich them together with jam.
Ingredients
Heat a planc or heavy iron frying pan - get the heat up into it gently and thoroughly, and do not let it overheat. If the pan is not well-seasoned or non-stick, slick it with a little butter or vegetable oil. Bake the cakes on the pan, turning them once, until well-risen and lightly browned. They will take about 5 minutes each side. Eat hot or cold, with or without salty butter, but always with a cup of piping-hot tea.
Teisen gri
why not
teisen
Some types of Welsh cakes are Jam Split, Mynydd Cymreig, and Llech Cymraeg.
they are known for welsh tea cakes and small farming and mining villages
Welsh cakes can be traced back in time to one of the earliest forms of baking, where a flatstone, or bakestone, would be placed onto an open fire. This stone was then used as the cooking surface for the Welsh cakes, the equivalent to today's hotplate. The Welsh cake mixture would be placed onto the stone and cooked first on one side and then turned to complete the cooking. At one time they were often eaten in both cottages and farmhouses alike, and miners would also have them in their lunchboxes
Welsh cakes Bara Birth.
First Made in Pennsylvania.
* Wales, orignated from South Wales in WWI
#1,922.
there are many welsh traditions but the welsh celebrate a festival called Eistedfodd, St. Davids day , and a day called 'Calan Mai' Daffodills, Leaks, and red dragons are all welsh symbols. welsh cakes, and Cawl ( Soup) are traditional welsh foods.
Wales has a variety of traditional national dishes. Welsh cakes, or 'pics' in Wenglish, are the most common, but other Welsh cusine includes bara brith (literally 'speckled cake'), cawl (soup made with Welsh lamb which also often contains leeks, one of the national emblems), Welsh rarebit/rabbit (actually includes no rabbits - it's basically cheese on toast!) and laverbread.