There is a favorite at Our Scented Cottage and it's Welsh Tea Cakes! I baked a batch today to share with our workmen so I thought I'd repost my recipe.
These cakes are also known as bakestones within Wales because they are traditionally cooked on a bakestone (maen in Welsh), a cast iron griddle about 1.5 cm or more thick which is placed on the fire or cooker. Luckily, I have cast iron and I have a gas flame to cook on, which make these little cakes perfect! If you do not have cast iron or an open flame, I'm sure you'll have no problem making them with what you have.
It's hard to describe how wonderful these are. They have a crispness to the outside that stays with them even after being frozen (and they freeze well so make extra). Just pull a few out to thaw before teatime or when company arrives, brew a pot of tea, and happy you'll be! If you can't wait for the thaw, do as I do and microwave for 35 seconds. Heavenly!
Here is the recipe I use that has prompted us to fall in love with them. Anyone else love these little cakes? Tell me!
Ingredients:
3/4 cup butter (I use I Can't Believe It's Not Butter cubes)
1/2 cup sugar
1 cup currants or raisins (I use plump, dried cherries...wonderful!)
1 egg
1/4 cup milk (I use skim milk and none is the wiser)
2 cup flour
1/4 tsp. salt
1 tsp. baking powder
Cream butter and sugar. Add currants or raisins or your chosen dried fruit. Beat together egg and milk and add to above mixture. Add dry ingredients (flour, salt, baking powder). Roll on floured board, to 1/2 inch thickness. Cut in circles and fry on griddle, lightly greased (I spray my cast iron griddle with PAM Cooking Spray). Cook like pancakes until each side is brown. I put my gas stove setting on 4 and it takes approximately 3 minutes per side.
2 comments:
I was lucky enough to have my husband bring home one of your tea cakes. It was wonderful! Thank you.
You are so welcome! I'm happy you enjoyed it. :)
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