More experimenting with Welsh cakes this morning. I think I’ve settled at baking them on a pizza stone at 450° F for three minutes a side. They come out far nicer and it seems closer to a traditional method. Next up: refining ratios and technique.
@khurtwilliams They're a traditional breakfast or packed lunch food from Wales that are a cross between a pancake and a cakey cookie. Most often flavored with mace and sultanas (raisins), but also good using cinnamon, nutmeg, currants, or even chocolate chips.
@chrisaldrich these are not homemade but still quite delicious. Thank you for introducing me to Welsh cakes.
From WelshBaker.com in Valencia, CA.
@khurtwilliams I'm going to have to buy custom biscuit cutters to get the edging on mine now... I'm hoping to perfect my recipe before St. David's Day on March 1st.
@chrisaldrich looking forward to seeing the end result. Do they have to be circles? Some research indicates that St. David's Day is celebrated in some West Indian islands.
@khurtwilliams My first ones were actually handshaped and more ovalish. The shape doesn't affect the flavor, so I'm sure you could do any shape you wish really. One batch I made had too much liquid so they didn't hold their shape as well.
With respect to Grenada, I've noticed that almost all the recipes I've seen for them call for either mace or nutmeg as the primary spices to go with cranberries, sultanas, chocolate chips, etc.