Chef Fig’s Johnny Cake
Johnny Cakes, once called Journey Cakes in British times, are quick-bread biscuits known for their simple, delightful taste, and portability—perfect for travel. With Belize's history under British rule, the local culinary heritage has many British influences. These flat biscuits are commonly enjoyed at breakfast with coffee, tea, and toppings like butter, jam, and cheese. Melinda’s Whole Fruit Preserves and Pepper Jellies are perfect to serve with Johnny Cakes.
Chef Fig’s Johnny Cakes
Chef Fig
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Johnny Cakes, once called Journey Cakes in British times, are quick-bread biscuits known for their simple, delightful taste, and portability—perfect for travel. With Belize's history under British rule, the local culinary heritage has many British influences. These flat biscuits are commonly enjoyed at breakfast with coffee, tea, and toppings like butter, jam, and cheese. Melinda’s Whole Fruit Preserves and Pepper Jellies are perfect to serve with Johnny Cakes.
Ingredients
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3 cups all purpose flour King Arthur Organic
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1 tsp salt kosher or sea salt
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1¼ cup coconut milk about 1 13.5oz/398mL can
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3 tsp baking powder
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4 tbsp unsalted butter cold, cubed, and grass-fed
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Melinda’s Ghost Strawberry Jelly 15.5oz
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Melinda’s Whole Fruit Preserves Pinneapple Jalapeño Pepper Jelly
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Melinda’s Whole Fruit Preserves Orange Marmalade
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Melinda’s Whole Fruit Preserves Strawberry
- Melinda’s Whole Fruit Preserves Mango
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Melinda’s Whole Fruit Preserves Pineapple
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Melinda’s Whole Fruit Preserves Mango Habanero Pepper Jelly
Preserves
Directions
Preheat the oven to 400F
In a large mixing bowl, whisk together flour, baking powder, and salt. Using your clean hands, add cubed butter and mash it into the dry mixture, keep doing it until the flour starts to look gritty, like sand.
Place the mixing bowl on the stand and attach the dough hook, slowly add the coconut milk into dry ingredients. Run the mixer on a medium speed for about 1 minute until it forms a dough ball. If it seems too sticky, add a little more flour to tighten it up.
Place your dough ball on a floured board and knead for 10-15 seconds and then flatten your dough, square it off and divide into 12 pieces. Roll each piece in your hands into a smooth ball and place it on your greased sheet pan. Allow them to rest for 10 minutes.
Flatten each ball with the palm of your hand to about ½ inch thick and score the top of each flattened Johnny Cake with a fork several times.
Bake at 400° for 20 minutes, check the bottoms, if they are still pale, leave in the oven for another 4 minutes. When they are done, the bottoms are lightly browned.
Remove and serve with coffee, tea, butter, jam and cheese.