Mini Egg Welsh Cakes
Easter normally involves me spending all weekend outside and snacking on Mini Egg Welsh Cakes. It used to be camping or kiting and more recently we spent Easter building fences and doing jobs in the garden. Among all that I’d be fitting in photos and planning the next move for TPT. I’d be busy but the good kind.
Six months ago someone asked me what I needed to expand TPT. My answer… time. I don’t mean having more than 24 hours a day, but just figuring out how to manage my time better and prioritising what is important.
Where we’re at now…
Fast forward to March and we were in the midst of a global pandemic, something we can’t yet see the end of. It has devastated families and communities – normality is a distant memory and we’re all trying to protect each other the best we can.
But it’s also promoted creativity, discipline and gratitude. It’s changed the way I view my business and the content I produce. Instead of creating fancy recipes I’ve gone back to the basics to find recipes and solutions that can help us all. It’s an uncertain time but it has meant I’ve had to plan my time so I have some structure.
How my day goes…
My days have changed for the better. I get up at the same time, but now I cycle for 15-20 minutes on my exercise bike and I make sure to have an ice cold shower to stimulate my mind and body. I hated this at first but my 2020 moto is to get comfortable being uncomfortable. Well it’s definitely been that!
I spend the rest of my day working, ensuring I take regular breaks, sit in the sun and have a good lunch. I use my allocated 1 hour of exercise thanks Boris to walk Misty. Now I know why she gets so excited for a walk! Not once have I dreaded it! Then I spend my evenings cooking hearty meals, chatting with my friends and working on creative things like these Mini Egg Welsh Cakes.
When we look back at 2020, I’ll be able to say I learnt something from this experience but until then, I’ll stay right here and hopefully inspire you guys with my recipes! This Easter has been very different but maybe it’s what we all needed.
- Weigh your mini eggs or chocolate into a sandwich bag or towel. Bash with a rolling pin so you get small pieces.
- In a separate bowl, measure the flour and butter and rub together until you get a fine breadcrumb texture.
- Add the sugar, mini eggs, egg and milk and mix until you get a firm dough.
- Roll out the dough onto a floured surface until they’re about 5mm thick.
- Cut into rounds using a 3 inch cookie cutter. Remember to re-roll the trimmings to get extra welsh cakes. Do this until you have virtually no dough left. I like to roll the remaining dough into a little ball and cook this on its own as a chefs perk.
- Heat a non-stick frying pan over a low heat and place 2-3 welshcakes in the pan.
- Allow them to cook for 3 minutes on each side, ensuring the pan doesn’t get too hot.
- Remove from the pan and allow to cook on a wire rack.
- Repeat in batches until you have no dough left.
- These are best made and eaten on the same day, so enjoy!