Apple Welsh Cakes
There are so many ways of enjoying this tasty treat from Wales I don't know where to begin. So I will tell you my favorite ways of enjoying them are cold with powdered sugar, fork split and blueberry jam slathered on each side or warm with warm maple syrupo for dunkng. A cast iron skillet works best for these griddle cakes, but as long as you make them, it doesn't much matter what you use.
For 1 Batch(es)
- 1 3/4 cup(s) flour
- 1/3 cup(s) brown sugar
- 1 teaspoon(s) baking powder
- Large pinch salt
- 4 tablespoon(s) butter or margarine, cold
- 1 apple
- 1/4 cup(s) shredded Cheddar cheese
- 1/4 cup(s) dried cranberries
- 2 egg whites, beaten
- Milk as needed
- Nonstick cooking spray
- Powdered sugar for dusting
Apple Welsh Cakes Directions
- In a large bowl, combine flour, brown sugar, baking powder, salt and butter. With your fingers or a fork, mash butter until very small bits are formed. Peel, core and grate half the apple into flour, add cheese, cranberries and egg whites. Stir to make a very stiff dough, adding a little milk if needed to hold together.
- Using as little flour as possible, empty out dough onto floured work surface. Knead only once or twice to hold together and roll out to about an inch thick. With a 2-inch(or larger if desired)cookie cutter or glass rim, cut out as many circles as possible, reforming the dough to use the scraps.
- Liberally grease a large skillet with nonstick cooking spray and place over medium-low heat. When hot, add as many dough circles as possible. Cover and cook 5-7 minutes per side, or until nicely browned. Remove and repeat with remaining circles if needed. Let cool to room temperature before dusting with powdered sugar and serving.
- Makes about 18-20(2-inch) cakes