Add the beaten egg and mix with a wooden spoon until a soft dough forms. Thanks. Worth reading to hear the other side of the story whether you subscribe or not. All original site content copyright 2020 The Fresh Loaf unless stated otherwise. The phrase “artisan breads” wouldn’t be invented for fifty years. 1 or 2 free-range eggs depending on mixture. bakes will be greasier . Welsh Cakes are often made with lard but you have options — use all butter, use some butter and some lard (as here in my Mom’s recipe) or use all lard. Stir in the sugar and currants. I can see that I had the heat a bit too high, but the cakes disappeared and no one complained about the bits of veryd ark brown, they just grabbed more! Cook the Welsh cakes in batches, for around 3 minutes each side, or until golden brown and slightly crispy on the outside. Roll out about 5 mm (¼ inch) in thickness and cut into rounds, (use a 6.5 cm or 2 ½ inch cookie … Trivia question: What the hell is saleratus? They come in different regional varieties that often include spices, lemon zest, raisins, currants, and various types of flour Born in Wales in the 1883 she sailed to America, with her coalminer father and her mother in 1894. I was the third grandchild born amid six—two each among her other three children—and the first boy, fathered by her oldest son: oldest son of the oldest son. At Christmas I make cranberry and orange ones - they're always a hit! My mother-in-law taught me to make Welsh cakes. The Third Welsh Congregational Church's white elephant and bake sales were her initial outlet store. It was great living there and there are many things we miss. I had coronary artery bypass surgery twenty years ago. Reply. Makes 54 (2 inch) squares. 3. Work gently, only until a homogenous, stiff dough is formed; don’t overwork it. :-). I always need to add a bit more flour to achieve the desired stiffness. Among the many ingredients I first learned about via TFL was leaf-lard. baking powder1-½     cup currants (I substituted dried cranberries once, delicious but not tradition!). Fry until deep golden brown on both sides, turning once. In fact, we asked over 25 people what their favorite Welsh recipe was and half of them answered Welsh Cakes. Effect. Remember these growing up in Scranton!! Welsh cakes griddle. You can use more butter instead of lard and try dried cranberries instead of currants. If they're cooking faster than that, turn down the heat as they will be raw in the middle. How can anyone exist without tasting Welsh cakes. STEP 2 Welsh coal miners carried Welsh cakes in their pockets; loaded with lard (more about lard, later), and butter, and sugar the cakes were packed with energy almost as dense as that in the dynamite used to harvest the coal: energy to mine more coal, or run like the devil when the roof starts falling (see above reference. Add the currants. Combine the wet and dry ingredients. (Ref: watch How Green was my Valley 20th Century Fox, 1941—I find fictional references contain much more imaginative examples than those in nonfictional references.) Sweet 2 Eat Baking NEW. By the time I knew her only her baking, and a light lilt in her speech hinted her origins; she had become American, through and through. nutmeg (I like the flavor of nutmeg, reduce to a ¼ tsp. My one cousin (on her mother's side) has a great grandfather born in Wales named Christmas Griffiths, which I always found intriguing. Your story was fascinating - I enjoyed reading it so much! https://www.thespruceeats.com/traditional-welsh-cake-recipe-435808 Rub in the butter and lard until crumb-like. They lived comfortably, and quietly—until the grandchildren started to arrive. Cream the butter, lard and sugar until light and fluffy, add the eggs one at a time, nutmeg, lemon zest, and vanilla and combine thoroughly. … At that time craftbrewing was still prepubescent. Cook cakes on a greased bakestone/griddle on a low heat until golden brown, turn over and repeat. 1 2 Next. Cook cakes on a greased bakestone/griddle on a low heat until golden brown, turn over and repeat. Grease a flat griddle or heavy frying pan with lard, and heat over a low-medium heat. These eggless and dairy-free Welsh cakes are delicious, moist, lightly spiced, studded with dried fruit and make … I recognize the implications of your "challenge the Lipitor"  -- can't know the middle unless you try the highs and the lows! Roll out the dough on a lightly floured work surface to the thickness of your little finger… A little coal dust never hurt anyone (discounting Black Lung), right? Some recipes use spices, this one does not (but you might choose to use them); I suspect cooks in 1800s Wales did not have exotic spices like nutmeg at their fingertips and the addition of spices were added later. loading... X. Anet. 2. Add the flour, sugar, mixed spice, baking powder, salt, lard and butter into your food … I haven't blogged on TFL for a few years, and only visit the site infrequently. Trust me; don’t waste your time experimenting. My mother used Crisco and butter equal parts and softened the currants in warm water before introducing them to the other ingredients. Tin miners can’t risk touching their food with their dirty hands. Her prices, for the times, were expensive: fifty cents a loaf, but no customer complained. Ingredients 4 cups all-purpose flour 4 teaspoons baking powder ½ teaspoon salt 6 tablespoons butter, softened 6 tablespoons lard 1 ½ cups white sugar 2 cups raisins … It seemed as though everyone, pupils and patrons had a lovely time. Beat the eggs and add to the mixture along with a little milk, only using enough to make a fairly stiff dough. :D . Six or seven minutes on a side at 350°F. How to make Welsh cakes. Thank you for sharing and interesting and heartwarming memory as well as the recipe. White chocolate and orange . Posted on 26 February 2017 at 11:35 PM. All-butter Welsh-cakes taste too buttery for me - too rich and too yellow. If you see anything inappropriate on the site or have any questions, contact me at floydm at thefreshloaf dot com. Terry, Delightful story and family history! Method: Mix the flour, baking powder, salt and all spice together. I love these old passed down baking recipes. Let’s first get the lard issue out of the way. But I digress - I'm ready to try your cookies  (except not sure about the lemon rind; no one in our family ever used) & first need to get a pound of lard. Method for Traditional Welsh Cakes. Start with medium. Leaf Lard comes from the hog fat that surrounds the kidneys, and renders into a delicate lard that produces crispness and flakeiness in pie dough, biscuits, and short doughs (like Welsh cookies). The consistency needs to be bound together, so if too dry add another egg. Mix in flour to stiff; enough to roll out. https://www.walesonline.co.uk/.../how-make-welsh-cakes-recipe-10892524 Coal is mostly carbon, just like we are. Tip the flour, sugar, mixed spice, baking powder and a pinch of salt into a bowl. But people are always shocked at my politically incorrect "secret ingredient", so I don't reveal it unless directly asked. I am presently living in Guatemala and yes have to the delight of many that have sampled them, made Welsh cakes a part of this landscape. 01 Sieve flour into bowl, then add margarine or butter, rub in finely together.. 02 Add sugar and sultanas and mix.. 03 Add 1 egg and mix. I just googled "Welsh Cookies" which my grandmother who also lived in Scranton, Pa and owned Lewis Dry Goods on on S. Main Ave. used to give us while I was growing up and your recipe came up! Subsequently, I tried, over and over again, to reduce the fat in this recipe. Expect a light, almost flaky texture, and a clean taste with hints of lemon and nutmeg.This recipe makes about 10 dozen. ), Work with one disc of dough at a time, leaving the others in the refrigerator. 2oz castor sugar. I don't miss it, but it was a good place to grow-up. Childless, Alice spoiled all of us. To earn money—a necessary tool to spoil grandchildren—she marketed her crafts. We started our annual Christmas cookie bake today. Cream butter and lard; add sugar and eggs. In a large bowl, sift the flour, sugar, baking powder, mixed spice and salt. She held a good paying job. Mix the flour, salt and other dry ingredients; whisk to distribute evenly. If you are making the whole recipe—I never make less than a half recipe—divide the dough into four equal pieces, roll into balls, and flatten into 1 inch thick discs (just like pie dough). Cook welsh cakes in batches, for about 2-3 mins each side or until golden brown, crisp and cooked through. You can now watch Welsh Cakes being cooked and served in our Cookery School Perfect Cakes term - 'Little Cakes' They will keep for up to a week. 225g plain flour 85g caster sugar ½ tsp mixed spice (optional) ½ tsp baking powder 50g butter 50g lard 50 g currants 1 egg beaten Splash of milk . They come in different regional varieties that often include spices, lemon zest, raisins, currants, and various types of flour STEP 2 add the currants and the suger then mix. Roll out on a lightly floured surface to the thickness of about 1/4 inch and cut into 2 inch rounds with a pastry cutter. You need to cook Welsh cakes on a griddle or in a heavy frying pan. Light, slightly spiced and sweet and truly delightful, once you taste one, you’ll feel sorry you’ve missed out for so long. Welsh Cakes are often made with lard but you have options — use all butter, use some butter and some lard (as here in my Mom’s recipe) or use all lard. Use Lard: do not substitute the lard with other fat; it will affect the texture of these cakes, the most of the taste of welsh cake depends on this fact. I'm David Griffiths, and the 618 in my user name is my birthday; the missing year is 1936, and I graduated from high school (West Scranton HS) in 1954. I always use lard in my pie crusts, with excellent results. I usually make a double batch because they don't keep. What a happy coincidence! Welsh cakes remain as the treasures of Wales. Time Taken: 45 minutes. Add the lard (or butter/lard combo) and work together until the consistency of damp sand (I used a pastry cutter and my hands) dry ingredients and lard, unmixed dry ingredients mixed with lard. Rub in 20g/¾oz of the Makes 10-12 cakes | Prep 10 minutes | Cook 4-5 minutes each. lemon rind. Every Thursday, after school, I drove to Grandma’s house; loaded the family car with bagged, wax paper wrapped loaves—white and whole wheat—and drove her route. if you choose, but don’t leave it out entirely)1 lemon    zest (Grandma always used lemon, orange doesn’t have it for me. Plus, a FREE copy of my Top 10 Dessert Recipes From Sweet 2 Eat Baking eBook, as a thank you. The lard/cookeen is necessary to give the cakes some stability and moisture. Cut into 2 to 3- inch rounds. 02 Add sugar and sultanas and mix. According to Nia, the Welsh Cakes were popular with miners because they are a snack that was easily portable. I don't know  what David he did a job, but Emma's 2 daughters did marry coal miners. One final experiment NOT to try: Do not try baking Welsh cakes; even my dogs wouldn’t eat them! Welsh cakes will stay fresh in an airtight container for 1 week. Butter1 lb. Thanks again!! For a stove top griddle, or a nonspecific heat knob equipped electric grill, you’ll just have to experiment. I've used Lard for other things in the past and I think it smells awful. I think this makes us contemporaries. Ingredients. They are one of the most popular Welsh treats and the favorite food of so many in Wales. Cakes made with lard will have a slightly better rise, the texture will be slightly drier and crumblier, and there will be a noticeable reduction in the quality of the flavour and mouthfeel. I came to learn that gave me important status in the Welsh culture that shaped grandma. Griddle-baked Welsh cakes are a traditional delicacy made with a simple base of flour, lard or butter, sugar, and eggs. My only reason for abandoning TFL was because I'd reached my goals of improving my skills, and being reasonably successful managing sourdoughs. Sweet but not overly so, Welsh Cakes are an example of a unique and traditional food that reflects the resourceful, wholesome, and practical nature of the Welsh people. Mix together the flour, salt and yeast in a mixing bowl. Besides, I think you should really challenge your Lipitor once in a while to keep it at peak performance. Olive Oil Bread:Australian Foccacia, or just a book review? Incidentally, last week I baked 12 dozen of Grandma's Welsh cookies; they've been a Christmas regular for decades. But to store them, allow to go cold and place in an airtight box. For the shortening, you can use any combination of Crisco, butter, margarine, or lard. Serve cakes warm or cold. I might do half one way and the other half your way incl. roll and cut into shape. Thanks so much for sharing! baking soda (answer to Trivia question. The Welsh Cakes were originally called "picau ar y maen" or "cakes on the stone." Lard6        eggs½ tsp. Add the sugar and raisins. The recipe is at the bottom.). Hydration: lard is 100% fat, while butter is 80% fat and 20% water. The Fresh Loaf is not responsible for community member content. Makes about 40 cakes. I, too, was born in West Scranton and then graduated in 1954 from Wilkes-Barre where we later moved. add the butter, broken into small chunks . The Welsh Cakes were originally called "picau ar y maen" or "cakes on the stone." SUBSCRIBE to receive new sugar-fueled new posts and recipe updates delivered direct to your inbox. FYI: for some unexpected support around using lard, check out www.westonaprice.org  This group suggests that full fat milk and animal products are the healthiest foods for humans and that low fat, no fat and vegetable fat are the root of many diseases. Cool and frost. The children made nearly £300 from their welsh cafe, amazing considering it is a tiny school. TEA CAKES. (A large indoor market in downtown Swansea -- kind of like some farmer markets it the USA.) (I use a 2-3/8 inch diameter biscuit cutter; Grandma used a Welch’s grape jelly glass), Preheat your griddle. Then I tried substituting butter for the lard; better, but the texture was heavy. But as all scone-style bakes, they are always better eaten on the same day and even better when warm. Serving: 15 Welsh Cake. Incidentally, most supermarkets carry lard; you will find it where Crisco is displayed, not in the refrigerator section. 8 oz self raising flour. slowly add the milk until it comes to a lump when you mix it. BTW my great grandparents (coal miners of course) came from Merthyr Tydfil, Glamorgan County. Just love them!! Serve them warm with lots of butter, and later on they’re very good toasted. OLD FASHIONED TEA CAKE . Welsh cakes were traditionally made on a bakestone, a cast iron griddle placed on a stove or fire. Cosine: British, Welsh. They’ve been popular since the late 19th century. 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