I’m moving to Wales in three months and I’m terrified. How do I deal? FOOD! (I’m a professional therapist, obviously). Cooking Welsh food gets me extra pumped about moving. It also serves as a fun conversation starter. If all my friends can’t be shrink-o-rayed and packed in my suitcase, then I at least want to give them a taste of where I am moving before I leave.
So a couple weeks ago I created a list of the top ten reasons why Wales is the best place ever. My older brother read my post and emailed me an updated list:
10 Reasons Why Wales is the Best Place Ever
1. Welsh cakes
2. Welsh cakes
3. Welsh cakes
4. Welsh cakes
5. Welsh cakes
6. Welsh cakes
7. Welsh cakes
9. Welsh cakes
10. Welsh cakes
I’d say his is almost as accurate as mine. Wait?…Have you never heard of welsh cakes before? TRAGEDY.
The only way I can describe them is a perfect mix of a cookie and a pancake. You really should taste for yourself. Especially since I went through all the trouble of converting this recipe from the metric system to US measurements. I really love you guys a whole lot.
(Side benefit of cooking regional recipes BEFORE leaving for your new home: you will get familiar with the metric system.)
Welsh Cakes – A Step by Step Tutorial
Step One: put your heels on
I firmly believe in dressing for success be it in life, cooking, or studying in a foreign country. All forms of hand weapons (including tasers and pepper spray) are illegal in the UK. So I suppose I’m just going to have to get used to wearing my self-defense weapons on my feet.
Step Two: mix the dry ingredients
That’ll be 3 1/2 cups of flour plus 2 tablespoons (don’t you love converted recipes?)
1 teaspoon of baking powder
1 pinch of salt
1 pinch of allspice (I was out of allspice so I went for my favorite alternative, all-the-spices in my cabinet. I figured that would be close enough)
1 cup of white sugar
A couple of handfuls of raisins/currants/chocolate chips
Step Four: rub in butter
RUB? Did my recipe just say RUB in the butter? I love how trans-Atlantic vocabulary differences are apparent even in recipes. I think in America we call it creaming but I’m kinda liking rub a whole lot better.
Let’s rub in some butter folks. Half a cup of butter.
Then rub in a cup of lard (I used Crisco. I’m still in America, sue me).
Then add two large beaten eggs to the mixture.
Step Three: add milk (it isn’t real cooking until you’ve had to guesstimate)
The recipe I was using just said “add milk until it forms a stiff dough”. I assumed stiff dough meant it rolled into a ball without too many crumbles. I added about 1/2 cup.
Step Four: roll out dough and cook
Without worrying about rolling pins or anything, I just layed the dough out on a clean surface and pressed out into a circle about a 1/2 inch thick. Then I used a small cup to cut the dough into circles. I then heated up my electric griddle and cooked each circle of dough for 10 minutes (5 minutes per a side). Sprinkle with sugar and eat warm.
Step Five: run around wildly preparing an impromptu tea party whilst your Welsh Cakes burn
I should probably mention that this step is optional, but we had good success with it:
And there you have it! Beat impending travel nerves with food!