Welsh Cakes
The dough with cookie cutter inserts
It was late afternoon, 4pm, and the kids were all around. Anna quietly ticking away at her graphic design homework, working on the front cover of a poetry book with watercolour. Katie meanwhile lay on the couch watching a Vibe documentary about an alternative dress designer in China. I flick through the recipe book…biscuits might be in order, but as seems to be the pattern, I don’t have all the ingredients, Hazelnuts, pecans, rye flour, pumpkin seeds…I look for something I can make and find Welsh Cakes, interesting. So they become my third bake, while my Sourdough dough bubbles and ferments on the bench in front of me waiting for tomorrow.
Welsh Cakes, a luscious soft dough made with self-raising flour, mixed spice and butter turned into fine breadcrumbs with the tips of your fingers, then add and egg yolk mixed with milk to make the softest dough. Throw in some raisins/sultanas and there you have it. I have never seen anything like it. Roll it out and fry the little patties in frying pan for 2 minutes each side. Sprinkled with caster sugar they went down a treat warm with the family. Making and trying something new is fun! And the fascinating thing for me was it didn’t have to be baked but could be made and eaten instantly, HOT. What’s not to like, especially with the subtle flavour of mixed spice blending with the warm dough and raisins. A little delight.
