Welsh Cakes
A simple dessert from Wales, UK, with a melt-in-your-mouth, delicate texture, finished by coating in fine sugar.
Ingredients
Dough (knead until no powder sticks to hands)
to taste
Anti-stick flour (sprinkled on the work surface)
to taste
Granulated sugar (spread on a plate for decoration and coating)
to taste
Instructions
1
Knead the dough
Knead by hand until a dough forms, kneading until no powder sticks to your hands and it's done. Flatten the dough, wrap it in plastic wrap and refrigerate for about 30 minutes to let the dough relax.
2
Roll out and cut
Sprinkle anti-stick flour on the work surface, roll the dough out to about 5mm thick, and use a cookie cutter to punch out round pieces.
3
Pan-fry
Heat a non-stick pan over low heat. Once the pan is evenly heated, arrange the cookie dough rounds in a ring shape, avoiding the center where the heat is strongest.
4
Finish
Cook over low heat for 8 minutes until the cookies turn a beautiful deep brown, then flip and continue cooking. While hot, place the cookies on a plate covered with granulated sugar, coating both sides with sugar.
