Knitting and Welsh Cakes

Thursday, June 2, 2016
I am currently knitting a blanket I neither want, need or like.




My disdain for this project has nothing to do with the (free) pattern which is a fabulous mindless knit, easily memorised and can be put down for a week or two and then easily restarted, without having to consult the pattern. Nope, I can't stand the yarn, its soft enough and easy enough to knit with but that colour just doesn't do it for me.

Obviously, I bought the yarn in the first place and must have had some idea what I was going to do with it, possibly a cardigan for Miss K, who knows, by I do remember that it was on special...

Anyway two more balls to go and then I'll work out where its going to live.

As you know, I do not practice project monogamy and for every mindless knit there must be a slightly more complicated knit.




Although pink this one is for Mum and she will love it.

The other thing I have done recently is made Welsh Cakes. Welsh Cakes are a speciality from the region where my family come from in England/Wales and my Welsh grandmother always seemed to have a batch of them waiting for us whenever we turned up. I had always assumed that every bodies Grandmother made them and I was surprised to discover that people in different parts of the country hadn't heard of them.




I made a massive batch, gave some to a friend and froze all that I could before the kids scoffed them. My friends kids loved them and she asked for the recipe so I thought I would share it here too.

The original recipe made 48, which is enough to supply a church fete, so I've reduced it to 24. The original recipe also uses lard but I've changed that to vegetable shortening.

Nanna's Welsh Cakes
Makes 24

2 1/2 cups  (315g) Plain flour
2 tsp baking power
1/4 tsp salt
45g butter (softened)
45g vegetable shortening  (softened)
3/4 cup (160g) caster sugar
1 1/4 cup (190g) raisins or currants
2 eggs
1/4 cup milk

Sift Flour, baking powder and salt into a bowl. Add butter and shortening and rub together fingertips until it resembles breadcrumbs.
Stir in sugar and raisins. Beat eggs lightly add to the flour with a splash of the milk. mix together to make a firm dough. If it needs more moisture, add a bit more milk. If its too sticky add a bit more flour.
Cover and chill for 1-2 hours
Roll to 5mm on a floured surface.
Cut with 6-8mm round cookie cutter.
Heat a greased frying pan over a low heat. Add a couple of the welsh cakes and cook until golden brown (I always burn the first batch so keep an eye on them and don't be tempted to crank the heat up)
Sprinkle with caster sugar.

EAT or FREEZE (they are great to chuck into lunch boxes)

3 comments:

  1. I'm going to have to try that recipe, I love stuff you can freeze and chuck in lunch boxes. Sort of looks a bit like a cross between a scone and a pikelet! The beanie for your mum is fantastic! So cute!

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  2. They look delicious Louise! Yes, same thought as Michelle - a cross between pikelets & scones (made by my Mum & Nana when I was growing up). Yum. Love the beanie :)

    ReplyDelete
  3. The welsh cakes are addictive, as is the beanie; just one more row and I'll go to bed!

    ReplyDelete

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