Get baked

I've seen on social media very recently many, many posts sharing people's first attempts at baking pandemic bread.

I've experienced a flour aisle at the grocery store bare of everything but wheat flour and 25 pound bags so I know some of you out there, out of boredom or concern, have decided to go all Little House on the Prairie.

Don't get me wrong, it's a great skill and hobby, but I'm not sure the exact time when the seasoned bakers are stuck home, baking more than anyone can eat is the time to rush out and buy all the supplies.

Still, in the spirit of forgiveness and solidarity, I'll share a recipe for all you quarantined bakers, expert and novice alike so we all can come together during these strange, dirty hair, sweatpants time at home.

I came across the recipe for Cinammon Almond Welsh Cakes on Pinterest the other day-they're not something I'm familiar with.

A hybrid biscuit-scone, the cakes are cooked stovetop rather than baked which is what caught my attention. The dough is similar to a sweet biscuit; flour, sugar, baking powder cut with butter with liquid added to make it come together. It's rolled out like a thin bisuit and cut into rounds then pan fried (use a cast iron skillet if you have one). I was intrigued by the cooking method thinking the cakes wouldn't cook inside before burning outside so I made mine on the thinner side. (Next time I make them I probably will go with a half inch thick dough rather than quarter inch.)

As far as cooking, they browned up beautifully in minutes while fully cooking inside so apparently the recipe works-who knew"

The cakes I made were about 2 bite sized, which I think is perfect if you're in the mood for something light. They had a subtle sweet taste accented by the cinnamon and the slivered almonds added a needed amount of texture.

I can see this recipe being easily adaptable to other flavors so it's great for experimenting for those of you who are more seasoned bakers.

My kids loved these warm out of the oven and I ate a few with brown sugar cinnamon cream cheese on them which I highly recommend.

If you're stuck at home looking for something to bake I highly recommend giving these a try.

Just make sure you leave some flour at the store for me.

Author:Rosemary Molloy / An Italian in my Kitchen

Ingredients

1 1/2 cups all purpose flour

1/4 cup very fine sugar

1 teaspoon baking powder

1/4 teaspoon cinnamon

pinch salt

1/2 cup butter

1/4 cup slivered almonds

1egg

2 tablespoons milk p

powdered / icing sugar for dusting

Instructions

In a medium bowl whisk together flour, sugar, baking powder, salt and cinnamon. Cut in butter and combine until it is the consistency of fine bread crumbs, stir in almond slivers.In a small bowl with a fork beat together egg and milk. Then add to flour mixture, mix until just combined.Move to a lightly floured flat surface, and knead gently just until combined (do not over knead). Gently roll with a lightly floured rolling pin to the thickness of 1/4-1/2 inch (1-2 centimeters), cut with a 2 3/4 - 3 inch (7 centimeter) round cookie cutter.In a heavy skillet add a little oil (spread with a brush), heat on low, (thinner cakes can be cooked on a medium low heat), add cake rounds and cover, turn when brown and continue to cook on low until done. If you cook them on too high heat, they will brown and not cook inside. Let cool, dust with powdered sugar. Enjoy!