Thursday, March 01, 2012

St David's Day

Here it is, March 1st and we have a Snow Day! It snowed overnight and this morning it is so beautiful. 
Flag of St. David
Today is St. David's Day,  commemorated by the wearing of daffodils or leeks. Both plants are traditionally regarded as national emblems. St David (Dewi Sant was a Celtic monk, abbot and bishop, who lived in the sixth century. He spread the word of Christianity across Wales
Leek and Daffodill

The most famous story about Saint David tells how he was preaching to a huge crowd and the ground is said to have risen up, so that he was standing on a hill and everyone had a better chance of hearing him.

I have included a recipe or Welsh Cakes from Stephanie Jaworski's wonderful website called Joy of Baking. Lovely for tea or breakfast.

Welsh Cakes:
2 cups (260 grams) all-purpose flour
1/3 cup (65 grams) granulated white sugar
2 1/4 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground mace
1/2 cup (113 grams) cold unsalted butter
1/3 cup (50 grams) currants or raisins
1/4 cup (40 grams) chopped Mixed Peel (candied citrus peel)
1 large egg, lightly beaten
2 - 4 tablespoons milk

In a large bowl, whisk together the flour, sugar, baking powder, salt, ground cinnamon, and mace. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Stir in the currants and mixed peel.  Add the beaten egg and enough milk to form a light dough.
  Knead the dough gently on a lightly floured surface and roll to a thickness of 1/4 inch (5 mm). Cut into rounds using a 2 1/2 inch (6 cm) cookie cutter.
Lightly butter a griddle, heavy frying pan or electric frying pan and heat to medium hot. Cook the welsh cakes for about 5 minutes per side, or until they are golden brown, but still soft in the middle. Immediately after baking, sprinkle with granulated white sugar. Serve warm or at room temperature. 
Welsh cakes can also be eaten buttered or split in half and spread with jam.
Makes about 20 - 2 1/2 inch cakes.
Note:  Welsh Cakes can also be baked in a 350 degree F (177 degree C) oven. Place on a parchment paper lined baking sheet and bake for about 7 - 9 minutes on each side or until set and very lightly browned yet still soft inside (they won't get as brown as when you cook them on a griddle).  They can also be cooked on a baking stone in the oven.  Heat the stone in a 350 degree F (177 degree C) oven and then bake the Welsh Cakes on the stone, turning after about 4 - 5 minutes, or until lightly browned. 

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lvroftiques said...

Hi Priscilla!
Oh those sound delicious! Do you prefer them fried or baked? I'm also wondering if I substitute whole wheat flower for the white would it still work properly? I'd like to health them up a little *winks* Vanna

Priscilla said...

They are more traditionally baked on a griddle, but it is possible to bake in an oven.

Happy-Sonne said...

Dear Priscilla
Mmmmmhhhh.... so delicious!
Now we enjoy spring in Switzerland. Next week it will be colder!
Have a nice weekend. Hugs Yvonne

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Sarah said...

Priscilla, these look like a delicious treat! Thanks for sharing. ~ Sarah


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