Savoury Welsh Cakes
- Easter
- On the Side
Turn Welsh Cakes on their head with this Savoury take on a classic! These cheeky little rounds pack a flavourful punch, perfect for a playful twist on a traditional treat!
Ingredients
200g Plain Flour
1 tsp Baking Powder
100g Chilled Yeo Valley Organic Unsalted Butter (diced)
3 Spring Onions (finely diced)
2 tbsp Finely Chopped Chives
1 egg
Method
Add the flour, baking powder and diced cold butter to a food processor and blitz until the mixture resembles fine breadcrumbs.
Add the chopped spring onions and chives to the food processor and quickly blitz again.
Whisk the eggs and milk together. Add them to the food processor and pulse until the mixture forms a dough.
Lightly flour a clean work surface and roll the dough out to 1.5cm thickness. Use a 5cm round cutter to cut out 34 little circles, gathering the dough off-cuts back together until all the dough has been used up.
Heat the frying pan over a low-medium heat and cook the Welsh cakes in the dry pan in batches of six. This should give you plenty of room to flip the cakes over and will ensure they cook evenly. Cook for 6-8 minutes each side, until deep golden but not burnt
In this recipe...
Whole Milk
Unsalted Butter
15
Whole Milk
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