ESSE Recipes March – A Welsh Spring
These tasty Welsh versions of scones are a classic but I have given them a little spicy twist to make them stand out, they are ideal for cooking straight on the hot plate of the ESSE range cookers or can be cooked in a pan, I love to serve them up just as they are or with a little soft goats cheese and a drizzle of good runny honey.
- 225g Salted Welsh butter, lard or even dripping
- 425g Organic self raising flour
- 150g Organic golden caster sugar
- 2 Medium free range eggs
- 150g Sultanas
- The grated zest of one small orange
- 1/2 teaspoon of ground cardamon pod
- A little extra caster sugar, for dusting
In a large bowl, rub the butter into the flour until it resembles breadcrumbs, this can be done in a food mixer if needs be, it helps if the butter isn’t too cold but it should certainly not be soft. Add the sugar, eggs, zest, cardamon and sultanas. Mix with your hands until a firm dough forms, if it needs extra moisture a little cold milk will work wonders.
Turn out the dough onto a floured board and roll out until 10mm thick, then cut into rounds to be traditional or random shapes if like me you prefer them – this also means you won’t have to re roll any spare mixture which keeps the cakes a little lighter I think.
To cook, simply place a non-stick mat straight on the hot plate or use a cast iron pan with butter and then wipe away with kitchen paper. Cook the Welsh cakes for 2 to 3 minutes until darkly toasted but NOT burnt, then flip over and cook the same on the other side for an even finish. Serve them warm, they are by far at their best when eaten straight away but can be warmed up later if needs be.