A cake recipe for all foodies:
These cookies are baked on a cast iron griddle – an indication of how ancient this recipe is. Welsh cakes are exceptionally crisp and dry because all the steam escapes when they are baked on the hot plate. By the way, our German word Keks is taken from English, where the whole sweet pastry is simply called “Cakes” – “Kuchen”.
Grate the flour, butter and sugar until fluffy, as for crumbles. Add the currants. Add milk and egg, knead together briefly. On a work surface dusted with a tiny bit of flour, roll out to about 1 cm thick. Cut out round dough circles of 8-10 cm ΓΈ and bake in a shallow cast-iron frying pan – a shallow omelet pan works very well – for 2-3 min on each side over medium temperature. The baking time varies depending on the temperature and thickness of the dough. You should therefore bake a test cookie at the beginning and extend or shorten the baking time accordingly. Roll out the remaining dough a second time and cut out new dough circles.
Tip: – If you do not have a metal cookie cutter, you can also use a water glass.
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