My final food shot from our Favourite Foods week. I baked these because it's St David's Day next Tuesday, 1 March, and they should store OK in an airtight container until then.
@dibzgreasley@sarahdphoto@tramway@maggiemae@deliad@kiwinanna@dide Thanks very much for your comments. Welsh cakes are a bit like a drop scone or griddle cake. Traditionally I think Welsh cakes have sultanas and raisins in them but I added currants, cranberries and dried blueberries because I had some and thought they'd be nice - they are. Sometimes Welsh cakes are split and served with jam.
I remember when I was in primary school on St Davids Day we had to take some in that our mums had baked and we'd share them out. We had them with the little bottle of milk that we had every day. Back then St David's Day was the only day of the year that I'd have a Welsh cake because my mum was English so that was the only time she baked them.
They look wonderful, and I love the detail and dof in this capture. My dad, who died a couple of years ago, was born on March 1st, and although he was English and not Welsh, I always made sure to give him some daffodils for his birthday and St. David's Day.
@emma78 Thanks Emma. The recipe I use is quite easy: 500g self-raising flour (or plain + baking powder), 75g caster sugar, 1 tsp mixed spice (I usually mix my own because I haven't found a mix in NZ yet that I like - I find them a bit too peppery for my taste), 250g cold butter, 150g sultanas and raisins, 1 large egg, couple of splashes of milk to combine. Sift flour into a large bowl, add sugar and spice and mix. Add chopped cold butter and mix with fingers to make breadcrumbs. Add raisins and sultanas. Make a well in the centre and add the egg. Mix to combine all ingredients. Add a little milk to make a dough. Take some pieces of dough, roll out slightly until approx ½ inch thick and use a round cutter to cut out individual cakes. Heat a griddle stone (or heavy-base frying pan) to a medium heat. Cook cakes until brown on each side (don't have the heat too high or they'll burn on the outside and not be cooked on the inside). Put on a plate and sprinkle with caster sugar while warm and voila! Each straight away or store for up to a few days in an airtight container. They can also be split in half and spread with raspberry jam. I also added different fruits this time because I had them in the house. :)
I remember when I was in primary school on St Davids Day we had to take some in that our mums had baked and we'd share them out. We had them with the little bottle of milk that we had every day. Back then St David's Day was the only day of the year that I'd have a Welsh cake because my mum was English so that was the only time she baked them.