Native to Wales, as their name suggests, Welsh Cakes are the perfect breakfast on the feast day of their native country's patron saint, St. David, celebrated each year on March 1.
These soft, tender cakes are a cross between a pancake and a baking powder biscuit, with elements of cookies and muffins thrown in for good measure. Sturdy enough to be eaten out of hand, they can be served plain; sprinkled with sugar (or cinnamon-sugar, our favorite); or spread with butter, and gilded with sugar or jam. In addition, they're excellent the next day, warmed in the toaster as you'd warm toaster cakes.
Hands-on: 15 to 25 min | Bake: 10 min to 12 min
Yield: about 2 dozen 2 3/4 inch cakes
* If you use self-rising flour, omit the baking powder and salt in the recipe.
** Use 1/4 teaspoon salt if you use salted butter; 3/4 teaspoon if you use unsalted butter.
Recipe and photo used with permission from: King Arthur Flour
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