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150 years after the arrival of the Welsh settlers on our shores, a registered trademark of their culture that remains in force, is their overseas pastries.
The Welsh who arrived with their families in Patagonia did not immediately develop their culinary skills. Prosperity and stability led to memories of those flavors coming back to light over time. Today, overseas pastries are one of the most prized by all Patagonians and Patagonians.
The brightness of these recipes was jealously sheltered, like the most wonderful treasure. That is why, for a long time, they were only passed down from generation to generation. Today we are lucky enough to have access to these recipes of yesteryear and enjoy the flavors of these Welsh delicacies.
They are smaller pancakes to which we are accustomed, and thicker. In Wales, they were called Crempog and, unlike those who prepared the Welsh Patagonia, these contained whey and vinegar. Today we share this recipe, which forms part of the best of overseas pastries.
One fact to keep in mind: the amount of scones drops that come out with these ingredients will depend on the final size given to the pieces. However, many recommend making them the size of a medium saucer.
In order for this wonderful recipe to give good results, it is necessary join the ingredients in the order in which they appear in the listing.
Although you can eat alone in hot form, the best offer to the argento is to accompany them with dulce de leche or honey. We can also accompany them with cheese and/or butter, pates, pickles, among others.
Originally, they were served in a tower, with butter and sugar. So you could try that original presentation when it comes to surprise your family or friends.
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Publication Date: 26/05/2020
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