Introduction: Malcolm George “Malky” Mackay (born 19 February 1972) is a Scottish football manager and former player. He played as a defender and began his career in Scottish football with Queen’s Park and Celtic. He also won five caps for Scotland.
He was the manager of Cardiff City from June 2011 to December 2013. He had a very successful two and a half years there taking them from the Championship to the Premier league for the first time in their history.
This recipe is for Welsh cakes or Pice ar y maen, a teatime treat passed on through generations and still as popular as ever.
Preparation time: 10mins
Cooking time: 10 mins
Home kit: food processor, scone cutter, large mixing bowl and a griddle, not got a griddle? A large frying pan will do. A spatula
Away kit: 4 side plates, knives and forks
Serves: 3-4 This makes about 12
- 8oz/225g self raising flour
- teaspoon salt
- teaspoon grated nutmeg
- 4oz/110g butter
- 4oz/110g caster sugar
- 1 large egg beaten
- 2-3 tablespoons milk
- 2oz/55g sultanas
Method: Preheat the oven to 100oC
Sieve together the flour, salt and nutmeg into a food processor. Cut a slice of hard butter, direct from the fridge, into the processor and whiz to the texture of fine crumbs. Add the sugar, and whiz in the egg and two tablespoons milk. Tip this mixture into the bowl, and add the sultanas. Knead briefly to a stiff dough – if it is crumbly, then add the third tablespoon of milk at this point to make it smooth. On a lightly floured surface, roll out the dough until it is about ½ inch thick. Cut into rounds using a scone cutter.
Heat a griddle, and rub it with butter. If you don’t possess a griddle, use a heavy frying pan instead. When it is very hot put the rounds of Welsh cake mixture onto this, and cook until brown on the underneath. Turn them over and cook on their other side. Remove them with the spatula to the wire rack to cool.
Full time results
Butter and eat with a nice cup of tea at half time.