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Collier’s Cheese Welsh Cakes

Collier’s Cheese Welsh Cakes
Yields 20
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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  1. 225g self raising flour
  2. 110g butter
  3. 75g Collier’s Powerful Welsh Cheddar, grated
  4. 10g Parmesan, grated
  5. 4g fresh chives, chopped
  6. Pinch of cayenne pepper
  7. Pinch of salt
  8. 1 egg, beaten
  1. Sift the flour, and then rub in the butter until crumbly.
  2. Add the both the cheeses, chives, cayenne and salt and gently mix.
  3. Add the egg and mix to dough. If the mixture is a little dry add a spot of milk, until dough is formed.
  4. Transfer the dough on to a floured working surface and roll out to 5 mm (¼ inch) thick.
  5. Using a 6.5 mm (2½ inch) plain cutter cut the dough into rounds. Re-roll the trimmings until all the dough is used.
  6. 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.
  7. 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.
  1. They should be fairly brown and crisp on the outside.
  2. Serve immediately while still warm, with butter if you like.
Collier's Powerful Welsh Cheddar http://www.collierscheese.com/wp/
Written by Collier's

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