motherof2 Posted November 8, 2011 Share Posted November 8, 2011 I attempted to make some welsh cakes today and it was an absolute disaster! Back in the UK I, would use white flora, cookeen that kinda thing. My big mistake, here, was to use lard (as the reciopie said). Even when I was making the dough I knew something was wrong as it smelt meaty and this was confirmed when I cooked them :confused: I've looked on line and seen that there is something over here called copha. My only concern is tht is made from coconut oil so will that mean my welsh cakes will taste of coconut? So any suggestions as to what I can use? If successful I'm happy to send you some but I can't guarrentee if they will arrive unbroken :unsure: Link to comment Share on other sites More sharing options...
Guest Guest16631 Posted November 8, 2011 Share Posted November 8, 2011 ......copha..........woolies or Coles.........seems ok in baking.........good luck will pm you my address lol...... Link to comment Share on other sites More sharing options...
tisme Posted November 8, 2011 Share Posted November 8, 2011 I make them all the time and also Bara brith. I use unsalted butter, and cook them in a non stick electric frying pan, they turn out every time. Copha won't make them taste coconutty, I wouldn't use it, simply because I have success with butter. Link to comment Share on other sites More sharing options...
Guest Guest16631 Posted November 8, 2011 Share Posted November 8, 2011 .....btw what is in welsh cakes ...........not sure what they are...:wacko: Link to comment Share on other sites More sharing options...
motherof2 Posted November 8, 2011 Author Share Posted November 8, 2011 Here you go Tink; http://historicalfoods.com/welsh-cakes-family-recipe I up the fruit content and add some cinnamon & fresh nutmeg too yum yum. Oh yeah that was the other disaster - bought what I thought was cinnamon and it was cumin :huh: Me thinks I'll go for the full butter option. Link to comment Share on other sites More sharing options...
Guest Guest16631 Posted November 8, 2011 Share Posted November 8, 2011 ........will try them this week.........instead of what Iwas going to make...........thank you! Link to comment Share on other sites More sharing options...
tisme Posted November 8, 2011 Share Posted November 8, 2011 They are a flat griddle scone, with sultanas and raisins, dusted in castor sugar. I make a batch with, and a batch without the fruit, my daughter doesn't like sultanas or raisins, either one is nice served warm with strawberry jam. Link to comment Share on other sites More sharing options...
Guest Guest16631 Posted November 8, 2011 Share Posted November 8, 2011 ..........have just written out the recipe............usually bake on a Friday..........thanks again they look yummy......! Link to comment Share on other sites More sharing options...
motherof2 Posted November 8, 2011 Author Share Posted November 8, 2011 Next week on the PiO cooking channel we'll be attempting to cook..........! Link to comment Share on other sites More sharing options...
Jackboots Posted November 8, 2011 Share Posted November 8, 2011 Nice recipe thanx .. i use fairy cooking margerine a lot or westen star unsalted butter for cakes and biscuits etc .. not sure if thats any help or not :unsure: Link to comment Share on other sites More sharing options...
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