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Welsh Cakes: Sunday breakfast

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Let's start again with Sunday breakfasts. Those a little richer than usual, made with laziness and calm (even if here at home The pie breakfasts are always taken calmly!) and together. These biscuits cooked on the griddle were the highlight of yesterday's breakfast and without any doubt I can tell you that they are delicious and that everyone, adults and children, will like them. The recipe comes from here, they are traditional Welsh desserts, what convinced me was first of all the ease of execution, quick to cook on the piadina tray or in the pan but crunchier and easier to handle than pancakes which we don't like for breakfast. In this regard, maybe it's my fault, I still haven't learned how to make them well and above all I'm not generous with fillings… I have a short arm when it comes to maple syrups and honey, I get calorie anxiety!

But let's get back to us, I flavored the biscuits with a pinch of mixed spices for the gingerbread and although not indicated I made the dough in the afternoon, kept it in the fridge and rolled it out and cooked it yesterday morning for breakfast. As soon as they are made, these biscuits are delicious but they also keep well for a few days. With the doses indicated, 12 came out, to date there are 2 left… It must be said that I brought two for a snack at work yesterday but even those who remained at home in the armchair did not hold back and ate their share 🙂

Welsh Cakes

  • 220 g of 00 flour
  • 80 g of granulated sugar
  • ½ teaspoon mixed spice or cinnamon
  • ½ teaspoon baking powder
  • 90 g butter + a little for the pan
  • 50 g uvetta
  • 1 egg

Combine the flour, sugar, mixed spices, baking powder and a pinch of salt in a bowl. Then, with your fingers, work the butter with the powders until you obtain crumbs. Add the egg to the mixture until you obtain a soft dough and then finally the previously soaked raisins (in the original recipe it is recommended to add a drop of milk to the dough if it seems a little dry but I didn't do this) It should have the same consistency as shortcrust pastry. Leave to rest in the refrigerator for an hour or overnight*.

Roll out the dough on a lightly floured surface to a thickness of half a centimeter. Using a pastry cutter or the cookie cutters you have available, cut out biscuits measuring 6/8 centimeters in diameter. Lightly grease a crepe or piadina pan (!) with butter and heat it over a medium heat. Cook the “Welsh tarts” for about 3 minutes per side, until golden brown, crisp and cooked inside. Serve hot with butter and jam, or simply sprinkled with caster sugar. They can be kept in a tin box for 4 days.

*Rest was not indicated but is necessary to be able to roll out the dough which would otherwise stick to the pastry board. Furthermore, if you want to prepare for breakfast in the morning you can proceed by making the dough and then rolling it out, baking the cakes and serving them immediately hot. (for 12 pods)

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