Tuesday, 8 December 2015

Cranberry Orange Snowflake Welsh Cakes



Do you like baking but lack an oven because you have no place for it in your apartment in Hong Kong? Welsh cakes are perfect - they are like cookies but cooked in a cast iron skillet or non stick frying pan!


Welsh cakes, as the name suggests, are a traditional Welsh tea-time treat the are generally made with raisins or currants. However, I can not stand raisins or currants and it being almost Christmas, here's how to make them with dried cranberries instead. Chopped apricots or candied ginger could also make an excellent replacement. Welsh cakes are really easy to make and you can eat them warm right off the stove, or store them in an airtight container for up to a week if you can keep your hands off them that long.

Preparation Time: 30 minutes
Cooking Time: 10-20 minutes approximately
Cooking temperature: low heat
Makes: 16-18 welsh cakes
Serves: 2

1 1/3 cup flour (approximately)
1/3 cup sugar
1/4 teaspoon salt
1 ½ teaspoon baking powder
50g butter
1/3 cup chopped cranberries
1 egg beaten
1 teaspoon Vanilla
1 teaspoon orange zest

  1. Sift the first 4 ingredients into a bowl.  
  2. Cut in the butter until it is like coarse meal.  
  3. Stir in the cranberries, orange zest, eggs and vanilla. 
  4. Work dough together into a ball.  
  5. Roll out on a floured board to ¼ inch (0.5 cm) thick.  
  6. Cut into 2-inch (5 cm) snowflakes or circles.  
  7. Place on the un-greased preheated non stick frying pan and cook 4-5 minutes on each side until golden brown.  Keep the temperature low if its to hot the can burn easily. 
  8. Serve warm with butter and preserves. 
One year ago on chopcookdine
Christmas Parsnip Soup (Grossmummy's curried parsnip soup :)

No comments:

Post a comment