During my recent visit to Cardiff, I had the opportunity to go on a lovely complimentary Welsh food tour with Sian Roberts of Loving Welsh Food. Sian shared her recipe for orange and cranberry Welsh cakes with me. When I returned home, I wanted to make some for my family. However, given that no-one at home takes sugar, my mother and I decided to put a Sri Lankan spin on the welsh cake recipe and we came out with the Savoury Welshcakes. It was fun to make and the results of our efforts tasted like a cross between a roti and a cookie.
It’s been a while since I posted a recipe here so I decided to share this recipe in time for Christmas.
Wishing you all, the best of the Season, and do let me know if you have tried putting your own spin on a Welshcake!
Savoury Welshcakes, with a Sri Lankan Twist
- Self-raising flour – ½ cup
- Margarine – ¼ cup + 1 tsp
- Mixed grated and chopped vegetables – carrots, leeks and chillies – ½ cup
- Salt and pepper, to taste
- Sieve the flour into a mixing bowl and add a pinch of salt and pepper.
- Add the margarine and mix the flour and margarine.
- Stir-fry the chopped and grated vegetables with 1 teaspoon of margarine for about 2 mins.
- Mix in the lightly stir-fried veggies to the crumbled flour and make a dough. If you feel the dough is a bit dry or is breaking off, add a teaspoon or two of water or milk.
- Roll the dough into a log shape. Wrap with a cling film and refrigerate for 30 mins to an hour.
- Slice the dough and cook on a flat pan or griddle, a couple of mins each side.
- Serve the snack with a cup of Sri Lankan tea.
Recipe source: Raji Thillainathan, inspired by Sian Roberts’ recipe for Welsh cakes.