Lemon and Thyme Welsh Cakes
Part of moving country is the joy of discovering delicious new treats. In my move, it's been Welsh Cakes. They're like a cross between a scone and a pancake, with a sweet, aromatic taste. I've had a fair few now, and I'm ready to put my touch on it. Mine are lemon and thyme with a touch of honey, lightly fried until golden brown, then served with a fresh thyme infused earl grey. A delicious and interesting tea accompaniment, that everyone should try!
215g white flour
40g caster sugar
4 Tablespoons of runny Honey
Leaves of 5 stalks of FRESH thyme
Juice of one lemon
1/2 tsp baking powder
2 Tablespoons Olive Oil
Some whole Milk
Brown/Raw Sugar for serving
Thyme stalks for the tea
In a mixing bowl, rub together the flour, baking powder, thyme leaves butter and sugar with your bare hands. Once crumbly and consistent add the olive oil, runny honey, lemon juice and egg.
Massage that in really well until it forms a cohesive, short dough. Flatten it out on a chopping board so it is just under a centimetre thick, and use a cookie cutter or tea cup to cut it into circles. Fry the circles on a medium-low heat with a light smearing of butter in a frying pan. About 3 and a half minutes each side.
Serve with some brown sugar, and some earl grey infused with thyme. To do this, simply boil the kettle, pour the water over the earl grey tea bag with a small bunch of thyme in the cup. Use the thyme to stir the teabag, then remove with the teabag after 2 and a half minutes.
You can also have clotted cream and honey, or jam, experiment!