Collier’s Cheese Welsh CakesRecipes
Collier’s Cheese Welsh Cakes
Welsh cakes are a traditional Welsh favourite and it was customary to cook them over a heavy, flat, iron pan called a bakestone. Traditionally they are sweet, but for a savoury taste sensation, swap the sugar and sultanas for Collier’s Powerful Welsh Cheddar. These are great fun to make with children and cook in a few minutes on a hot frying pan.
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- 225g self raising flour
- 110g butter
- 75g Collier’s Powerful Welsh Cheddar, grated
- 10g Parmesan, grated
- 4g fresh chives, chopped
- Pinch of cayenne pepper
- Pinch of salt
- 1 egg, beaten
- Sift the flour, and then rub in the butter until crumbly.
- Add the both the cheeses, chives, cayenne and salt and gently mix.
- Add the egg and mix to dough. If the mixture is a little dry add a spot of milk, until dough is formed.
- Transfer the dough on to a floured working surface and roll out to 5 mm (¼ inch) thick.
- Using a 6.5 mm (2½ inch) plain cutter cut the dough into rounds. Re-roll the trimmings until all the dough is used.
- Heat a heavy flat frying pan on a medium heat (traditionally a heavy flat iron pan called a ‘griddle’ pan or bakestone was used). Now grease with a little vegetable oil, using a piece of kitchen roll.
- Cook the Collier’s Cheese Welsh Cakes in batches of 4 to 6 for about 3 minutes each side until golden brown. If they are browning too quickly, turn the heat down so they cook in the middle.
- They should be fairly brown and crisp on the outside.
- Serve immediately while still warm, with butter if you like.
Collier's Powerful Welsh Cheddar http://www.collierscheese.com/wp/