WELCH GRIDDLE CAKES (sweet biscuits)

Recipe Rating:	1 Rating5
Categories:	Other Side Dishes, Other Appetizers, Biscuits
Keywords:	Ethnic, raisins, welsh
Serves:	Family & guests
Prep Time:	10 Min
Cook Time:	5 Min

Ingredients

1 c	unbleached white flour
1/4 c	white sugar
1 tsp	baking powder
1/8 tsp	salt
1/4 c	shortening ..... i used butter flavored crisco
1/4 c	raisins...or currants
2 to 4 Tbsp	milk

Pinched by tdkelle62, and 97 more.

Nancy J. Patrykus

Well Seasoned

Spokane, WA (pop. 208,916)

Finnjin

Member Since Jan 2011

Nancy J.'s Notes:

Welch cakes are served hot or cold and dusted with sugar. Unlike scones,they are not usually eaten with an accompainment they are sometimes sold ready split and spread with jam,in south Wales and then called a "Jan Split"
My co-worker at Brookfield Zoo Hospital (close to Chicago) was from England doing research told me how she loves and missed the Welsh Cakes.That was back in the 70's. When I seen an article in a magazine on them.I remembered her telling me how good they are. Naturally I did some research and found the recipe. I had to make them. I hope you will also.
Nancy..3/7/13

Directions

Have an electric non-stick griddle
or a heavy cast-iron pan
and a 2-1/2 inch plain round cutter ready.

In a bowl combine flour,baking soda and salt.

Add the shortening and using 2 knives or an pastry blender cut the shortening into the flour mixture.
With your hands,rub the flour and shortening until the ingredients are the size of small peas then rapidly between your fingers until it is the consistency like salt.

Stir in the raisins or currants together
.with the milk..keep the liquid to a minimun!
Flour the counter lightly and roll out
the dough to 1/3 inch thick.

Use the cutter and cut out the rounds.

Heat the griddle to 250-275 degrees
or the cast-iron skillet over low heat.

Cook 5-6 minutes a side till lightly browned.
Turn over and cook the same 5-6 minutes.
A toothpick inserted in the middle,
should come out clean.
Transfer to a wire rack, and sprinkle with sugar
They should look like this when sprinkled with sugar....YUMMY!
Note: stock foto from the internet.

So sad to bad!
Just when I had it made up to perfection,
and on the griddle, I answered the phone ..
got involved with the conversation...
forgot my little cakes..
and here is a picture..
of part of my burnt Welsh Gridle Cake!
I will be making them again...very soon.
I might as well show you this picture of
what can happen if you turn your back.
I never said I was perfect!!....LOL

Note: Cooked foto is what they should look like.
For more information go to:
en.wikipedia.org/wiki/Welsh...

Comments

12 comments

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Bobby Webb Bobdoescooking

Mar 7, 2013

Well, Well; you have another great looking recipe. It's like a English Muffin but not made with sour dough. You know I will try this!!!!

Rose Mary Mogan cookinginillinois

Mar 7, 2013

These look so simple and easy Ma. I guess the moral of your story is to let the phone go, and call them back later, but thanks for showing us all the steps, they look so good, I can't wait to try and make them. I love Breads of any type.

Where you find the time and energy I will never know. God Bless you, for being such a busy person. I hope I live to sit and enjoy the fruits of your labor one day from your kitchen. Thanks for posting.

Nancy J. Patrykus Finnjin

Mar 7, 2013

BObby...THese are so GOOD!!!
THey are thicker than an English muffin..
and you traditionally do not split them.
I do hope you will try them
This recipe only makes 3..
If you like them, you can always make more.!!!
I am sure you will!!!
Hugs, nancy

Nancy J. Patrykus Finnjin

Mar 7, 2013

GOOD MORNING daughter...
Thank you for your sweet comments..
When you love what your doing..It makes it so easy..to carry on...

I ma posting 4 new Irish cookbooks this morning..
Thinking of you and your husband..while I was doing them!
I sure hope you like them...
I think I must be a wee bit of Irisf..along with being
Finnish & part Cherokee,
French etc.....LOL
THat make me a FINNJIN!!..TEE HEE.
Hugs, MA

Rose Mary Mogan cookinginillinois

Mar 7, 2013

Thank you Ma, I just ordered 5 Irish cookbooks and 1 polish cookbook from Amazon. Not that I don't already have enough. smile.

I will definately look through the 4 taht you will be posting, I am sure there are many great recipes in them. Yes Dan loves many foods, especially the ones from his own Irish Heritage, which is why I continue to make so many different recipes. He loved the IRISH ROSE WHISKEY CAKE by Lady Rose and especially loved the Andes Mint Chunk Irish Oatmeal Cookies , and I am sure I will find something in your cookbooks that I haven't made before. Keep up the good work.

Rose Mary Mogan cookinginillinois

Mar 7, 2013

Ma, I forgot to mentioned that I though of you when I posted the Irish Rose Whiskey Cake, it was the first time I used the pan although I bought it months and months ago. It was because of you that I purchased it in the first place. Thanks so much.

Nancy J. Patrykus Finnjin

Mar 7, 2013

YES I know!!
I looked..and loved it!!
You are a real artist...and SO TALKENTED!
YOU and your recipes are not at the top!
BUT OVER THE TOP..
Such a beautiful cake..A ROSE for a ROSE!!
To purty to cut into....HUGS...ma

IRISH ROSE WHISKEY CAKE by Lady Rose

Rose Mary Mogan cookinginillinois

Mar 7, 2013

Thanks Ma for being so kind.

Lucille Carter 77mom

Mar 7, 2013

Thank you for a recipe that I can use, or at least adapt. I don't eat fake food or GMO food. I plan to make these very soon. I will be using unsalted butter instead of shortening. I think that should work just fine. LSC

Rose Selvar potrose

Mar 7, 2013

Glad you shared your 'burnt offering'. It doesn't look all that bad, Ma. I'll bet you could have eaten a part of that and not even noticed that it was a bit 'black'. Since this only makes three I might give it a try. Thanks again to the 'energizer momma'....you... 3/7/13

Nancy J. Patrykus Finnjin

Mar 16, 2013

I am making them again this morning...
I gotta taste!!...lol

WICKPEDIA..INFO:
Welsh cakes or welshcakes are traditional Welsh snacks.
The cakes are also known as bakestones within Wales because they are traditionally cooked on a bakestone (Welsh: maen), a cast iron griddle about 1.5 cm or more thick which is placed on the fire or cooker; on rare occasions, people may refer to them as griddle scones.
Welsh cakes are made from flour, sultanas, raisins, and/or currants, and may also include such spices as cinnamon and nutmeg. They are roughly circular, a couple of inches (4–6 cm) in diameter and about half an inch (1–1.5 cm) thick.
Welsh cakes are served hot or cold dusted with caster sugar. Unlike scones, they are not usually eaten with an accompaniment, though they are sometimes sold ready split and spread with jam, and they are sometimes buttered.

[edit] Variation
Llech Cymraeg: cooked with plain flour (particularly wholemeal flour) - rather than the standard self-raising flour, and baking powder, resulting in a much flatter and crisper cake. Typically, this variant is made as a slab on a bakestone, or nowadays on a baking tray, hence the name Llech Cymraeg (literally, "Welsh slab").
Jann Split: popular in South Wales. As the name suggests, this is a Welsh cake split horizontally, with jam (and sometimes butter) added, rather like a sandwich.
Apple Dragon: Adding grated apple to the mix helps to keep the cakes moist for longer.
The Newport Lovely: regional variant hand-crafted by the men of Newport for their women as either a wedding-gift, or engagement present.
Welsh Cookie: the Schweizerdeutsch version