Flavours of Wales

Hot off the griddle, rich, moist and incredibly morish, Welsh cakes are a true taste of Wales.

Caerphilly Cheese & Leek Welsh Cakes

INGREDIENTS

1 medium leek, washed and finely shredded
50g Caerphilly cheese, grated
225g self-raising flour
50g butter
1 small egg, beaten

HOW TO MAKE
• Dunk the leek in boiling water for 5 minutes then rinse under the cold tap and squeeze dry.
• In a bowl, rub the butter into the flour until the mixture resembles breadcrumbs.
• Stir in cooled cooked leek and grated cheese.
• Add the beaten egg and mix to form a firm dough.
• On a floured board, roll or pat out the mixture until about 1cm thick and cut into discs.
• Heat a griddle or large frying pan to a medium heat and griddle gently until golden brown on both sides (only grease the griddle if you think the Welsh cakes will stick).

LAVERBREAD AND BACON WELSH CAKES

INGREDIENTS

4 rashers streaky bacon, rinded and diced
2 tablespoons pulped laverbread
225g self-raising flour
100g butter or a mixture of butter and lard
1 medium egg, beaten

HOW TO MAKE
• Dry fry the diced bacon in a frying pan with no added fat until it is crispy, then cool.
• In a bowl, rub the butter into the flour until the mixture resembles breadcrumbs.
• Stir in the diced bacon and laverbread.
• Add the beaten egg and mix to form a soft dough.
• On a floured board, roll or pat out the mixture until about 1cm thick and cut into discs.
• Heat a griddle or large frying pan to a medium heat and griddle gently until golden brown on both sides. (Only grease the griddle if you think the Welsh cakes will stick).

 

The Welsh Cake Cookbook, by Gilli Davies and Huw Jones, celebrates the best of Welsh food heritage and is out now, £6.99, Graffeg.

Find more delicious recipes from Around Town magazines: Recipes