Snow days always make me want to cook up a soup or bake some sort of comforting treat. Today, with a considerable amount of snow forecast, I decided to revisit Welsh Cakes.
Any recipe with “cake” in the name will get my attention, and I first learned of Welsh Cakes from a cookbook by one of Britain's top pastry chefs. I was intrigued by maître pâtissier Will Torrent's recipe where rounds of a scone-like dough are shaped by a cookie cutter and then griddled like a pancake. The recipe, from his cookbook “Afternoon Tea at Home” (Ryland Peters & Small, $24.95), has less than five steps and fewer than 10 ingredients, which tends to be my personal limit with the usual kitchen rush.
Torrent's take on Welsh Cakes also offered an opportunity to explore the flavor of allspice, an ingredient that rarely gets to shine on its own. It's often mingled with other spices to season foods ranging from pumpkin pie to jerk chicken.