Tuesday, October 7, 2008

Welsh Cakes for Tough Times

GG's editor's food cravings are regressing towards childhood with each batch of awful world news. Nigella's Domestic Goddess cookbook hasn't had such a workout in this house since it arrived some years ago. We're excited about the debate tonight, though.


GG & her editor

(Photo courtesy of Anita of bakingandsewing)

Welsh Cakes 1/2 cup cold unsalted butter, diced
1-2/3 cups self-rising cake flour
1/4 cup sugar
1/4 teaspoon ground allspice
scant 1/2 cup golden raisins (or be wild & use any chopped up dried fruit on hand)
1 large egg, beaten
3-inch crinkled round cutter (or glass, etc.)
smooth griddle or cast-iron frying pan
Rub the butter into the flour as you would if making biscuits, then stir in the sugar, spice, & dried fruit. Add the egg to make a soft but not sticky dough. Form a disc, cover with a plastic wrap, & leave in the fridge for a minimum of 20 minutes.

Roll out on a floured surface to about 1/4 inch, & cut out your little cakes; you will need to re-roll & so forth but that shouldn't be problematic. Preheat your unoiled griddle or cast-iron frying pan & cook the cakes for about 3 minutes each side, until golden brown. Remove to a cold plate & sprinkle with sugar. (GG note: demerara sugar is lovely on top as a crunchy change)
Makes about 20.