Welsh Cakes

• całkowity czas: 35 minutes

Składniki

2 cups all-purpose flour (about 8 1/2 ounces), plus more for rolling

6 tablespoons superfine sugar, plus more for dusting

1 tablespoon baking powder

1/2 teaspoon flaky sea salt

1/2 cup plus 3 tablespoons unsalted European-style butter, cold and cut into small pieces, divided, plus more softened for serving

1/3 cup raisins

1 large egg, beaten

2 teaspoons whole milk (optional)

Fruit jam, for serving (optional)

Wskazówki

Whisk together flour, sugar, baking powder, and salt in a large bowl. Add 1/2 cup butter; rub mixture between your fingers until small crumbles form and texture resembles a coarse meal. Add raisins and egg; gently knead until a soft pie dough–like mixture forms. If dough feels dry, add milk, 1/2 teaspoon at a time, kneading until just incorporated after each addition.

Transfer dough to a lightly floured work surface, and roll to 3/8-inch thickness. Cut dough into rounds using a 2 1/4-inch round cutter, rerolling scraps as needed, until all dough has been cut into rounds.

Melt 1 tablespoon butter in a large cast-iron skillet over medium-low. Working in 3 batches, cook cakes until golden, crisp, and cooked through, 2 to 4 minutes per side. Remove cakes from skillet. Repeat with remaining cakes, wiping skillet clean and adding 1 tablespoon butter between each batch. Sprinkle cakes with additional sugar, and serve warm with softened butter and fruit jam, if desired.

Wartości Odżywcze

• Kalorie: 385 kcal
• Tłuszcz Całkowity: 17 g
• Tłuszcz Nasycony: 10 g
• Tłuszcz Nienasycony: 0 g
• Cholesterol: 72 mg
• Sód: 557 mg
• Węglowodany Całkowite: 54 g
• Błonnik Pokarmowy: 1 g
• Cukry Całkowite: 19 g
• Białko: 6 g