{"id":99,"date":"2025-04-30T20:30:53","date_gmt":"2025-04-30T20:30:53","guid":{"rendered":"https:\/\/openpress.digital.conncoll.edu\/globalplates\/?post_type=chapter&p=99"},"modified":"2025-04-30T20:35:39","modified_gmt":"2025-04-30T20:35:39","slug":"traditional-welsh-cakes","status":"publish","type":"chapter","link":"https:\/\/openpress.digital.conncoll.edu\/globalplates\/chapter\/traditional-welsh-cakes\/","title":{"rendered":"Traditional Welsh Cakes"},"content":{"raw":"Personal Note<\/strong><\/span>\r\n
\u201cWelsh cakes bring back sweet memories of after-school treats and weekends with my grandparents. They\u2019re even better with a cup of tea or coffee\u2014crispy on the outside, soft inside.\u201d \u2014Menna Morris<\/blockquote>\r\n\ud83d\udc69\u200d\ud83c\udf93 Submitted by Menna Morris, Class of 2027\r\n\ud83c\udf93 Anthropology Major | Environmental Studies Minor | PICA Scholar\r\n\ud83d\udccd Home Country:<\/strong> Wales\r\n\ud83c\udf7d Serves:<\/strong> 10\u201312 cakes\r\n\ud83d\udd52 Prep Time:<\/strong> 10 minutes\r\n\ud83d\udd25 Cook Time:<\/strong> 4\u20135 minutes per side\r\n\ud83c\udf31 Dietary Info:<\/strong> Vegetarian\r\n\r\nIngredients<\/strong><\/span>\r\n
    \r\n \t
  • 8 oz (220 g) self-raising flour<\/li>\r\n \t
  • 2 oz (55 g) caster sugar<\/li>\r\n \t
  • 4 oz (110 g) margarine or butter<\/li>\r\n \t
  • 1\u20132 handfuls of sultanas<\/li>\r\n \t
  • 1 or 2 free-range eggs (depending on consistency)<\/li>\r\n \t
  • Extra caster sugar for dusting<\/li>\r\n<\/ul>\r\nInstructions<\/strong><\/span><\/span>\r\n
      \r\n \t
    • Mix Dry & Fat:<\/strong><\/em> Sift the flour into a bowl, add margarine or butter, and rub together with your fingers until the mixture resembles breadcrumbs.<\/li>\r\n \t
    • Add Sweetness & Fruit:<\/strong><\/em> Mix in the caster sugar and sultanas.<\/li>\r\n \t
    • Bind with Eggs:<\/strong> <\/em>Add 1 egg and mix. If the dough is too dry, add a second egg. The mixture should just come together\u2014soft but not sticky.<\/li>\r\n \t
    • Roll & Cut:<\/strong> <\/em>Lightly flour a board and roll out the dough to about \u00bc inch (0.5 cm) thick. Use a 2-inch (5 cm) round cutter to shape your cakes.<\/li>\r\n \t
    • Cook on a Griddle or Pan:<\/strong><\/em> Heat a greased pan or traditional bakestone over medium heat. Cook each side for 4\u20135 minutes, turning once, until golden brown and springy.<\/li>\r\n \t
    • Finish & Serve:<\/strong><\/em> Dust with extra caster sugar and enjoy warm, ideally with a cup of tea or coffee.<\/li>\r\n<\/ul>\r\nCultural Context<\/strong><\/span>\r\n\r\nWelsh Cakes were created in the 19th century as a simple, portable snack for coal miners and schoolchildren. They\u2019re still a staple across Wales today\u2014sold at local markets, baked at home, and lovingly associated with teatime.\r\n\r\nFun Fact<\/strong><\/span><\/span>\r\n\r\nIn different regions of Wales, Welsh Cakes have unique names tied to the type of bakestone used. These little cakes carry stories in every bite.\r\n\r\n

      \r\n\r\n



      \r\n\r\n

      ","rendered":"

      Personal Note<\/strong><\/span><\/p>\n

      \u201cWelsh cakes bring back sweet memories of after-school treats and weekends with my grandparents. They\u2019re even better with a cup of tea or coffee\u2014crispy on the outside, soft inside.\u201d \u2014Menna Morris<\/p><\/blockquote>\n

      \ud83d\udc69\u200d\ud83c\udf93 Submitted by Menna Morris, Class of 2027
      \n\ud83c\udf93 Anthropology Major | Environmental Studies Minor | PICA Scholar
      \n\ud83d\udccd Home Country:<\/strong> Wales
      \n\ud83c\udf7d Serves:<\/strong> 10\u201312 cakes
      \n\ud83d\udd52 Prep Time:<\/strong> 10 minutes
      \n\ud83d\udd25 Cook Time:<\/strong> 4\u20135 minutes per side
      \n\ud83c\udf31 Dietary Info:<\/strong> Vegetarian<\/p>\n

      Ingredients<\/strong><\/span><\/p>\n

        \n
      • 8 oz (220 g) self-raising flour<\/li>\n
      • 2 oz (55 g) caster sugar<\/li>\n
      • 4 oz (110 g) margarine or butter<\/li>\n
      • 1\u20132 handfuls of sultanas<\/li>\n
      • 1 or 2 free-range eggs (depending on consistency)<\/li>\n
      • Extra caster sugar for dusting<\/li>\n<\/ul>\n

        Instructions<\/strong><\/span><\/span><\/p>\n

          \n
        • Mix Dry & Fat:<\/strong><\/em> Sift the flour into a bowl, add margarine or butter, and rub together with your fingers until the mixture resembles breadcrumbs.<\/li>\n
        • Add Sweetness & Fruit:<\/strong><\/em> Mix in the caster sugar and sultanas.<\/li>\n
        • Bind with Eggs:<\/strong> <\/em>Add 1 egg and mix. If the dough is too dry, add a second egg. The mixture should just come together\u2014soft but not sticky.<\/li>\n
        • Roll & Cut:<\/strong> <\/em>Lightly flour a board and roll out the dough to about \u00bc inch (0.5 cm) thick. Use a 2-inch (5 cm) round cutter to shape your cakes.<\/li>\n
        • Cook on a Griddle or Pan:<\/strong><\/em> Heat a greased pan or traditional bakestone over medium heat. Cook each side for 4\u20135 minutes, turning once, until golden brown and springy.<\/li>\n
        • Finish & Serve:<\/strong><\/em> Dust with extra caster sugar and enjoy warm, ideally with a cup of tea or coffee.<\/li>\n<\/ul>\n

          Cultural Context<\/strong><\/span><\/p>\n

          Welsh Cakes were created in the 19th century as a simple, portable snack for coal miners and schoolchildren. They\u2019re still a staple across Wales today\u2014sold at local markets, baked at home, and lovingly associated with teatime.<\/p>\n

          Fun Fact<\/strong><\/span><\/span><\/p>\n

          In different regions of Wales, Welsh Cakes have unique names tied to the type of bakestone used. These little cakes carry stories in every bite.<\/p>\n



          <\/p>\n





          <\/p>\n



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