Bunch of brunch
Forget pancakes! Flip over some delicious Welsh cakes for breakfast or brunch.
2 cups (280 grams) all-purpose flour
1/3 cup (65 grams) granulated white sugar
2 1/4 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground mace
1/2 cup (113 grams) cold unsalted butter
1/3 cup (50 grams) currants or raisins
1/4 cup (40 grams) chopped mixed peel
1 large egg, lightly beaten
2 - 4 tablespoons milk
In a large bowl, whisk together the flour, sugar, baking powder, salt, ground cinnamon, and mace. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Stir in the currants and mixed peel. Add the beaten egg and enough milk to form a light dough.
Knead the dough gently on a lightly floured surface and roll to a thickness of 1/4 inch (5 mm). Cut into rounds using a 2 1/2 inch (6 cm) cookie cutter.
Lightly butter a griddle, heavy frying pan, or electric frying pan and heat to medium hot. Cook the welsh cakes for about 5 minutes per side, or until they are golden brown, but still soft in the middle. Immediately after baking, sprinkle with granulated white sugar. Serve warm or at room temperature.
Welsh cakes can also be eaten buttered or split in half and spread with jam.
Makes about 20 - 2 1/2 inch cakes.
Recipe from: Joy of Baking website