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WELSH CAKE IMPOSTERS

4/1/2022

AUTHOR:
MAE

So my attempt number one was not quite as welsh as I would have liked, but still rather very nice, so I thought I must still add it to the collection. They came out rather like a thin but very tasty quick scone.

INGREDIENTS:

1 AND 1/2 CUPS SELF RAISING FLOUR
ABOUT 80GRMS BUTTER
3 AND 1/2 TBLSPNS OF SUGAR
1 EGG
2 SPLASHES OF MILK
TWO PINCHES OF SALT
PINCH OF NUTMEG
PINCH OF MACE
TWO PINCHES GINGER
TWO PINCHES CINAMON
(OR ALTERNATELY YOU COULD ADD 1/2 TSPN OF MIXED SPICE)
CHOPPED RAISONS ABOUT 3 TBLSPNS (I ACTUALLY CHOSE NOT TO ADD THEM IN THIS ONE, JUST BECAUSE I FANCIED THEM PLAIN.)

METHOD:

-Mix the flour and butter with your fingertips to a breadcrumb consistency
-Sprinkle in your spice and sugar (if you are adding raisons add them now)
-Add the egg to the flour mix and using your finger tips start to mix in the egg, add in a splash of milk and start to form the dough into a ball, if any dry bits still remain add another splash, you should end up with a soft dough, but not sticky, if it is sticky add a sprinkle of flour.
-On a clean floured surface turn over your dough ready for rolling.
-Roll out your dough to a thickness of about 5mm
-Using a scone cutter cut out as many circles discs as you can- cut with a straight sharp clean cut without twisting. ( This step is fairly easy and children do love to do it!- some more confident ones even love to roll out the dough as you can't really go very wrong with it.)
-Gather the left over dough into a ball and roll out again in the same way to cut out more discs; continue until all the dough has been used up.
-Pre heat with a low heat, a non stick pan
-Place the discs on the warm pan with a couple of millimetres spacing around them
-On a low heat cook for 3 minutes on one side and then flip to cook on the other side, they should be beautiful and brown on both sides.
-Serve straight away, can be eaten plain or with butter, honey, fruit conserve, cream, or anything else that you can imagine up...

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SCONES

4/1/2022

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AUTHOR:
MAE

Last Minute Scones- makes about 9

This recipe is especially for busy mums who need a quick and simple scone for those last minute snacks. Designed to make on the go with no need of "exactness".

Ingredients:
-3 Handfulls -Self raising flour (add about a tspn of baking soda if using plain flour)
-50-60g -butter (just using the guidlines on the pack of butter at 50g intervals)
-2 splashes -Milk
-1 & 1/2tspn sugar
pinch -salt
-2 pinches -extra flour for sprinkling
-A couple of teaspoons of milk for milk wash

Method:
-In a mixing bowl, add flour, sugar, salt and cold hard butter (straight from the fridge) roughly cut into small pieces.
-Using your fingertips rub the butter into the flour mix giving a "breadcrumb" consistency. (A couple of pieces of butter can still remain in small pieces doesn't all need to be rubbed in, it gives it a nice crumbly scone).
-Add a splash of milk, start to combine into a dough, then add the second splash judging how much more you need to give a soft, but just a little short of "sticky" dough- it needs to be "just beginning to be sticky" consistency.
-Using a pinch of flour, flour your surface where you will roll out your dough.
-Sprinkle a second pinch of flour on top of the dough, roll out to a thickness of about two and half to three centimetres.
-Cut with a floured cutter going straight down and up in one clean action NO twisting.
-Using a pallet knife (or similar) lift and place onto baking tray.
-Pour about a teaspoon of milk in a cup/bowl and using a brush give a milk wash on the tops of the scones taking care that the milk doesn't drip down the sides, otherwise it till not rise evenly. (If you do not have a brush, you can just use your finger to spread the milk on the tops.
-Bake for 15 mins at gas mark 7, -220 degrees Celsius (gas mark 6, -200 degrees Celsius for fan assisted ovens). The tops and bottoms should be lightly golden, and feel like a thin crust has formed on the top.
-Remove and place on wire rack to cool, enjoy hot/warm with your favourite accompaniments.

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me-the children's chef

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MAE

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AUTHOR:
MAE

AUTHOR:
MAE