Walisische Kuchen
Diese Mischung aus Keks, Scone und Pfannkuchen wird auf einer Backplatte zubereitet und nicht gebacken (trotz des anderen Namens, walisische Backsteine). Marthas Version ist mit Zimt und Muskat gewürzt und mit getrockneten Johannisbeeren und kandierten Zitronenschalen verziert.
Quelle: Martha backt, Episode 908
Ausbeute
Clayton
27.04.2023 @ 00:39
This mixture of cookie, scone, and pancake is prepared on a griddle and not baked (despite the other name, Welsh cakes). Marthas version is seasoned with cinnamon and nutmeg and decorated with dried currants and candied lemon peel. It makes about 2 dozen. To prepare, mix flour, sugar, baking powder, salt, cinnamon, nutmeg, and lemon zest in a large bowl. Cut in butter until the mixture is sandy. Stir in currants, candied citrus peel, egg, and milk until a soft dough forms. Roll out the dough on a lightly floured surface to 1/4 inch thick. Cut into squares using a 2-inch serrated square cutter and transfer to prepared sheets. Preheat a cast-iron griddle over medium heat and lightly butter. Cook dough squares, turning once, until golden brown, about 1 1/2 minutes per side. Adjust heat as needed. Transfer to a serving plate and sprinkle with powdered sugar if desired. Serve immediately or store in an airtight container at room temperature for 3 to 5 days.