Dark chocolate, clementine and sea salt Welshcakes
INGREDIENTS
Makes 20 cakes or more mini ones as we did
- 225g of self-raising flour, or 225g plain flour and 1 tsp baking powder
1 good pinch of Pure Sea Salt - 100g good Welsh butter
- 50g of caster sugar, plus extra for sprinkling
- 50g of finely chopped dark chocolate
- 1 tsp ground cinnamon
- zest of 1 clementine
- 1 egg, beaten with 3 tbsp milk
Best eaten warm with a good slick of butter on a cold day, these are one of our favourite things to make, standing at the stove, turning them at the perfect moment.
Traditionally made with mixed spice and currants, we’ve swapped them for the zest of a clementine and some dark chocolate for something different.
Use your heaviest griddle pan for the best results – not a non-stick number. In Wales, cast iron griddles are also known as bakestones, and sometimes these cakes are known by the same name.
METHOD
- Measure the flour and baking powder in a large bowl, and rub in the butter until the mixture resembles fine breadcrumbs.
- Add a pinch of sea salt and mix well. Add the sugar, chocolate, cinnamon, clementine zest, then add the milk and beaten egg to make a firm dough. Roll out the dough on a lightly floured work surface to a thickness of 5mm and stamp out your shapes using a cutter.
- Put the griddle on a medium heat, and grease the pan with a little butter. Cook the cakes for about three minutes on each side, or until just golden brown. You want them a little squidgy in the middle.
- Cool the cakes on a wire rack, and dust with caster sugar and a pinch of salt before serving with plenty of hot tea.
- They taste best on the day they’re made.
IMAGE: Jess Lea-Wilson
