Quote:
Originally Posted by FitMOmmyOf2 
What are Welsh cakes?  Is it something like pancakes?
I'm always looking for recipes for my kids' breakfasts. 
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Welsh cakes are so so so so so delicious, I'm trying to think of a way to describe them, ummmm I don't think they are particularly like pancakes, b/c the mixture is more of a dough that is rolled out and then you use a cutter to cut them out ready to be cooked in the griddle/heavy based frying pan.
So here is the recipe (I really hope you have kitchen weighing scales, we don't really use cup measurements much in the UK) :
225 g (8 oz) Self Raising Flour
pinch of salt
100 g (4 oz) Margarine
75 g (3 oz) caster sugar
50 g (2 oz) raisins
1 medium egg
Here's how you make them:
-mix the flour and salt together and then rub in the margarine with your finger tips. Mix in sugar and raisins.
-Crack the egg into the mixture, using a metal spoon, mix it into a dough. It might look like it won't go into a dough, but it will, just mix it firmly.
-Put dough onto floured surface and roll out to about 5 mm thickness. Make sure you roll the dough thin enough, don't make them too thick as they will rise when you cook them. Using a cookie cutter, cut into rounds. My cookie cutter is about 6 cm across. This mixture makes approx 15!
-Melt a knob of butter in your griddle/frying pan and cook both sides on a low heat for approx 3 - 5 mins both sides until nicely browned. Use a pretty low heat b/c you want to make sure they cook through properly.
-Let them cool a little bit, spread with butter (which all melts in and is soooooooooooooooooooooooo yummy) and eat!!! Seriously, I grew up in Wales and these were such a gorgeous treat! Please make them and tell me how you go!!!!!!!!!!
With the left overs, you can let them go cold and store in an air tight container for a couple of days. I personally prefer them warm spread with butter.
The dough freezes extremely well, so if you cut out all your rounds and don't want to cook them all immediately, simply place them on a baking tray with some non-stick paper on it, open freeze them for about an hour, stack them all into a baggie with a clip on it, freeze them, and then pull off the ones you want when you need them, let them defrost for 15 mins and cook as normal.I make double mixture sometimes especially so i can do this.
Just a note, I think it is important you use a medium sized egg not a large one b/c you don't want the dough to become too wet.
Here's a link to someone who has made them on Flickr so you know what they look like, it looks as if she has dusted them with sugar after cooking them, I never bother to do that:
http://www.flickr.com/photos/zingyyellow/3316090246/
What did you do with your cabbage in the end?
) in my pantry and have yet to make it. Any hints to a risotto novice?
Plus I am tired of making the same things over & over again.
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: (DH still liked it with Ketchup. Gotta love him for wanting to save my dishes!
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(Can you tell I love carbs? 
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... I know, the cabbage in the fridge needs to be eaten/prepared into something (originally planned as sweet & sour cabbage..) 
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