Technically, we’re a day late, so sorry, but actually, factually, it’s never too late — or too soon, either — for today’s treasured Welsh tradition.
“St. David’s Day,” Camano Island cook Amy Perkins tells us, “occurs on March 1 and, though it is relatively unknown in the United States, it is a time for people of Welsh heritage to celebrate their Welshness.
“One treat nearly always served at Welsh gatherings is Welsh cakes. Most recipes call for using granulated sugar and often contain nutmeg, and they are excellent.
“Our family has used a recipe for years that uses powdered sugar and is our favorite. The dough is rolled and cut like a sugar cookie, but is is cooked on a griddle like a pancake. They are great hot off the griddle but are most often served cold, with a cup of tea. I quadruple this recipe because they freeze so well.”
Amy adds, “I have a recipe for Welsh cakes with granulated sugar, which is excellent and comes from ‘The Times London Cookery Book” of 1960. I haven’t made it yet, but have eaten them … just in case you want it.”
Without a blink of hesitation, let’s tell Amy, yes, please, we definitely want to take her up on her generous offer to share the other version.
And, speaking of other versions, my Irish gram made what surely was at least very close to one or the other types of this Welsh specialty.
“We called them miner’s cakies and ate them nonstop until they were removed from reach.
Heartbreakingly, since Gram rarely, if ever, relied on a written-down how-to for any of the wonderful things she made, and Mom learned from helping and watching Gram, there is no family recipe. So, for me, Amy’s reminder of this childhood sweet is like finding a pot of gold.
You’ll feel the same when you make a batch of:
Amy’s Welsh cakes
Sift together 1 1/2 cups flour and 1 teaspoon baking powder. Work in 1/2 cup margarine or butter until crumbly. Add 2/3 cup powdered sugar and 1/2 cup currants. Beat 1 egg and 2 tablespoons milk together and stir into the dry ingredients, mixing well. We chill this dough for an hour to make it easier to roll out.
On a lightly floured surface, roll out dough to about 1/4-inch thick and cut into 2-inch rounds or smaller. Cook on a lightly greased griddle or fry pan at 300 degrees, flipping once. They take about 3 to 4 minutes on a side, until they are a deep golden brown, so they will cook all the way through the middle. When done, transfer cakes to racks to cool.
Makes about 3 dozen, 2-inch rounds.
Note: Recipe can be doubled, tripled or quadrupled and it freezes very well.
The next Forum will appear in Monday’s Good Life section.
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