When it came to thinking what recipe to include this week it really was an easy choice. It is St David’s Day on the 1st March so what better food to make than Welsh Cakes. It was also an easy choice as to which one we should promote as soon as we saw one that included one of the most talked about ingredients as of late. So without further ado we bring you a Blueberry Matcha Welsh Cakes Recipe.
Matcha is taking the world by storm! A quick Pinterest or Instagram search will inundate you with a mass of emerald coloured dishes and drink delights that will have you green with envy. Don’t be mistaken though, this isn’t some newly discovered super food. According to the history books it was the 8th century Zen priest Eisai, who brought the powder to the public’s attention, and introduced the tea to Japan, stating that matcha is “the ultimate mental and medical remedy and has the ability to make one’s life more full and complete”.
And the great thing about Welsh Cakes is that the biscuity cakey delights are so versatile they can incorporate pretty much whichever ingredients you so desire, and they can be eaten hot or cold.
Blueberry Matcha Welsh Cakes Recipe
Prep Time: 10 mins / Cook Time: 20 mins / Total Time: 30 mins
* 250g of plain flour
* 100g of caster / fine sugar
* 1 teaspoon of cinnamon
* Half a teaspoon of all spice
* 1 egg (beaten)
* 1 teaspoon of matcha
* Half a teaspoon of salt
1 – In a mixing bowl, combine the flour, sugar, spices, salt, baking powder and matcha. Mix together gradually adding in the cubes of butter and rub into the mixture making sure it is mixing well with the flour. Save a few of the cubes of butter for frying. Add the blueberries and mix with your hands again, it should feel crumbly like shortcrust pastry but when you squeeze it together it is mouldable.
2 – Add the egg gradually and continue to mix with your hands. If the mixture is too dry, add a splash of milk. The mixture needs to feel like a crumble dough and not like a cake batter.
3 – Using a rolling pin, sprinkle some flour on a surface and roll the mixture out 1cm in thickness. Cut out circular cookie shapes and mould the remaining mixture back together and re-roll and repeat until there is no mixture left.
4 – In a large hot frying pan melt some of the remaining cubes of butter and add each welsh cake to the pan on a medium to high heat for three minutes on each side until golden brown. Place on a plate and sprinkle with caster sugar. They are best served hot with sugar, jam, or butter.
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