To freeze them cooked, put them in a container once they have cooled and freeze them for up to three months. When you want to eat them, defrost them at room temperature for around an hour. If you want to freeze them raw, place them on a baking tray and put them into the freezer for an hour or so until they are firm. They can then be transferred to a container and frozen completely. They will keep for up to three months.
Hi, you can easily buy mix spices. It’s a combination of cinnamon, coriander seed, caraway, nutmeg, ginger, cloves, allspice, and mace. If you don’t have this just use cinnamon powder.
my dad always made ours and we had them every day and he put beef fat in them as well as butter and cooked them on a bake stone on top of the hob best I ever tasted I live in scotland now and have to make my own as morrisons were selling them in a nice fancy packet with a pretty bow £3 for 6 Unfortunately they were stale
Hi, sorry to hear that. It’s a Mary Berry recipe and I never experienced it breaking apart. I just hope the ingredients are measured properly. If it’s too crumbly, you can add more milk or butter. It is crumbly at the start of kneading the dough but give it a good knead. This will give the butter to melt and will hold the dough together. Hope you can try it again next time and have a better outcome. It is one of my favourite.
@@thesmithskitchen8432 I think i did something wrong. Most likely me. I just had so much trouble turning them cause they were almost soggy! Yours look perfect.
@@thesmithskitchen8432 Yes. As they were cooking, they sort of melted a little. When I went to flip them, they were just mush and so fell apart. Weird because the dough seemed fine. So I tried different temps but same result. Very odd. But i think i will give them another shot cause they tasted delicious.
If you are using a non stick pan, don’t put any butter, the dough is buttery enough. I don’t put any butter on my pan anymore. It burns it quicker as well. Flipping is the hardest part, I slide it on the edge of the pan and flip it with my finger. I’ll be uploading a new video on this, better video than this. Goodluck on your next try.
Hi guys, I made a new video on Welsh Cake. You can visit it on this link
th-cam.com/video/McFU-qpQYQY/w-d-xo.html
Thank you.
Nice. Just like mom used to make
😍🥰
How many does this make
Can you freeze Welsh cake please
To freeze them cooked, put them in a container once they have cooled and freeze them for up to three months. When you want to eat them, defrost them at room temperature for around an hour.
If you want to freeze them raw, place them on a baking tray and put them into the freezer for an hour or so until they are firm. They can then be transferred to a container and frozen completely. They will keep for up to three months.
Hi.... what are the mixed spices???
Looks yummy😍❤
Hi, you can easily buy mix spices. It’s a combination of cinnamon, coriander seed, caraway, nutmeg, ginger, cloves, allspice, and mace. If you don’t have this just use cinnamon powder.
Mixed spice is a blend of different spices commonly used in the UK
my dad always made ours and we had them every day and he put beef fat in them as well as butter and cooked them on a bake stone on top of the hob best I ever tasted I live in scotland now and have to make my own as morrisons were selling them in a nice fancy packet with a pretty bow £3 for 6 Unfortunately they were stale
You should try and make it on your own. You might be surprised.😉
How many pieces can we make out of this portion?
Here’s a better video. th-cam.com/video/McFU-qpQYQY/w-d-xo.html
You can do 24 pieces (2 inch round cookie cutter)
How long can these last if leave in the room temperature?
Cold unsalted butter?
@@jacelisme for a week if kept in a tin. Air tight containers 3-5days. Depending on the weather, too humid could make the Welsh cakes go off quicker.
@@jacelisme yes. Cold.
👌👍💖mmmm....
When using butter on your pan over heat, try using Ghee butter. It has a much higher burning temperature than reg butter.
Thank you. I’ll keep that in mind.
I just made these with my boys and they completely fell apart. Not sure what i did wrong. The crumbs tasted delicious though!
Hi, sorry to hear that. It’s a Mary Berry recipe and I never experienced it breaking apart. I just hope the ingredients are measured properly. If it’s too crumbly, you can add more milk or butter. It is crumbly at the start of kneading the dough but give it a good knead. This will give the butter to melt and will hold the dough together. Hope you can try it again next time and have a better outcome. It is one of my favourite.
@@thesmithskitchen8432 I think i did something wrong. Most likely me. I just had so much trouble turning them cause they were almost soggy! Yours look perfect.
@@xKellogsx Do you mean soggy during the cooking process?
@@thesmithskitchen8432 Yes. As they were cooking, they sort of melted a little. When I went to flip them, they were just mush and so fell apart. Weird because the dough seemed fine. So I tried different temps but same result. Very odd. But i think i will give them another shot cause they tasted delicious.
If you are using a non stick pan, don’t put any butter, the dough is buttery enough. I don’t put any butter on my pan anymore. It burns it quicker as well. Flipping is the hardest part, I slide it on the edge of the pan and flip it with my finger. I’ll be uploading a new video on this, better video than this. Goodluck on your next try.
The Welsh use lard in theirs, so can tell you are not Welsh.
Definitely not Mark. Just followed Mary Berry’s recipe as you can see on the title. It’s not your traditional Welsh Cakes.
calm down Mark and don't be a turd. I'm Welsh and always use butter, it's a preference not a bloody law.
My 93 year old Welsh mum uses Welsh salted butter, as did her mother. About to make our first batch on my Gran’s 110 year old bake stone.
@@clarityrains thank you.😇☺️
@@bordersw1239 so sweet.☺️
How many does this make
@@Ads_477 around 24-26 pieces depending on how thick or thin you make it.
@@thesmithskitchen8432 thanks!