WELSH CAKES RECIPE | BBC GOOD FOOD
Pice ar y maen, a Welsh teatime treat passed on through generations and still as popular as ever. Perfect for making with the children
Provided by Good Food team
Categories Afternoon tea, Buffet, Snack, Treat
Total Time 16 minutes
Cook Time 6 minutes
Yield Makes 16
Number Of Ingredients 9
Steps:
- Tip the flour, sugar, mixed spice, baking powder and a pinch of salt into a bowl. Then, with your fingers, rub in the butter and lard until crumbly. Mix in the currants. Work the egg into the mixture until you have soft dough, adding a splash of milk if it seems a little dry – it should be the same consistency as shortcrust pastry.
- Roll out the dough on a lightly floured work surface to the thickness of your little finger. Cut out rounds using a 6cm cutter, re-rolling any trimmings. Grease a flat griddle pan or heavy frying pan with lard, and place over a medium heat. Cook the Welsh cakes in batches, for about 3 mins each side, until golden brown, crisp and cooked through. Delicious served warm with butter and jam, or simply sprinkled with caster sugar. Cakes will stay fresh in a tin for 1 week.
Nutrition Facts : Calories 138 calories, FatContent 6 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 20 grams carbohydrates, SugarContent 9 grams sugar, FiberContent 9 grams fiber, ProteinContent 2 grams protein, SodiumContent 0.13 milligram of sodium
PARKIN RECIPE - RECIPES AND COOKING TIPS - BBC GOOD FOOD
Parkin is a traditional ginger cake from Northern England flavoured with syrupy molasses, oatmeal and warm spices. A lovely teatime treat!
Provided by Sarah Cook
Categories Afternoon tea, Dessert
Total Time 1 hours 15 minutes
Prep Time 15 minutes
Cook Time 1 hours
Yield Makes 16 squares
Number Of Ingredients 9
Steps:
- Heat oven to 160C/140C fan/gas 3. Butter a deep 22cm square cake tin and line with baking parchment. Beat the egg and milk together with a fork.
- Gently melt the syrup, treacle, sugar and butter together in a large pan until the sugar has dissolved. Remove from the heat. Mix together the oatmeal, flour and ginger and stir into the syrup mixture, followed by the egg and milk.
- Pour the mixture into the tin and bake for 50 mins – 1 hr until the cake feels firm and a little crusty on top. Cool in the tin then wrap in more parchment and foil. Keep for up to five days before eating if you can – it’ll become softer and stickier the longer you leave it, up to two weeks.
Nutrition Facts : Calories 248 calories, FatContent 11.4 grams fat, SaturatedFatContent 6.7 grams saturated fat, CarbohydrateContent 33.3 grams carbohydrates, SugarContent 18.5 grams sugar, FiberContent 0.9 grams fiber, ProteinContent 3 grams protein, SodiumContent 0.5 milligram of sodium
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GLUTEN-FREE CITRUS SHORTBREAD | JAMIE MAGAZINE RECIPES
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Total Time 30 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
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- Preheat the oven to 190°C/375°F/gas 5. Grease a flat baking tray, then line with a sheet of baking paper.
- Beat the butter, then grate in the orange, lemon and lime zests. Cream the butter and zests with the icing sugar until light and fluffy.
- Fold in the flour and baking powder, then use your hands to form a dough – do not overmix.
- For rectangular shortbread, roll out to about 1cm thick and cut into fingers. For round biscuits, roll into 20 even-sized balls. Prick the surface of each. Reroll any scraps and repeat.
- Put your shortbread onto the tray, then chill in the fridge for 10 to 15 minutes, before baking in the oven for 12 to 15 minutes until pale and crisp.
- Remove from the oven and allow to cool for 5 minutes, then transfer to a cooling rack and sprinkle with sugar. This shortbread will keep for up to a week in an airtight container.
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Reviews 1
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Calories 432.00kcal per serving
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