With only a few days until St. David’s Day, I thought it would be fitting to share the recipe I use to make welshcakes. Soft and delicious, these cake-biscuit hybrids are traditionally baked on a bakestone. But don’t worry if you don’t have one – a cast iron skillet will do the job. They are usually made with dried fruit, but I can’t resist chocolate chip welshcakes! These are best served warm and dusted with caster sugar, but are still delicious once cool. Cymru am byth!
Makes 20 welshcakes
Ingredients
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Method
- Cube the butter and add to a bowl with the flour. Rub the two together until you form fine breadcrumbs. Add the sugar and allspice, and mix to combine.
- Add the egg and fruit (or chocolate chips) to the dough and mix until just combined. Form into a flat disc, wrap in clingfilm and chill for 20 minutes in the fridge.
- Roll on a floured surface to a thickness of 1cm (2/5 inch) and cut using a fluted 7.5cm (3 inch) round cutter.
- Preheat an unoiled bakestone or cast iron skillet on a medium-low heat and cook for around 4 minutes on each side until golden brown. Leave to stand on a plate for a few minutes before eating.
The recipe used is adapted from Nigella Lawson’s ‘How to be a Domestic Goddess’.
The Gingerbread Baker 