Welsh Cakes (Picau ar y Maen)
Photo: Vouliagmeni, CC BY-SA 4.0
Welsh cakes are a traditional Welsh treat that sit somewhere between a scone and a biscuit. Their Welsh name, picau ar y maen, means cakes on the stone, a nod to the griddle they are cooked on. The dough is rubbed together like pastry, so the butter keeps the crumb short and tender. Any dried fruit works, which makes this an easy way to use up what is in the cupboard.
Instructions
Sift the flour into a large mixing bowl and add the butter and salt. Rub the butter into the flour with your fingertips until the mixture looks like fine breadcrumbs.
Stir in the sugar and the dried fruit until evenly distributed.
Add the eggs one at a time, beating after each, until the mixture comes together as a thick dough. If it will not hold together, add a small splash of milk, about a tablespoon.
Knead the dough for two to three minutes, until it feels cohesive and slightly elastic.
Roll the dough out on a flat surface. Cut it into circles 2 to 3 inches across.
Cook the circles on a griddle until they are golden brown.
Make it personal.
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