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"FacebookPinterestGetty Images\n\nMitt's better half is at it again with her wacky Welsh Cakes. She's handing out the oh-so-crumbly baked treasures to press at the Republican National Convention like she's a modern day anti-abortion Johnny Appleseed. For those of you not in the know, Picau Ar Y Maen (as they are lovingly called in Wales) are a staple in every God-fearing, Republican stay-at-home mom's household. I myself am a native of bleeding-red Texas, and nary a morning goes by when I don't wake up to the smell of currant-studded dough griddling away on the cast-iron skillet.\n\nIn all truthiness, I hadn't heard of Welsh Cakes until Ann introduced them to our press corps. But I am a pastry chef, which means that Ann and I get one another. Below is her recipe, jazzed up a bit\u2014I switched out chocolate chips for currants and added a little whiskey for good measure\u2014a perfect comfort food to soothe the annoyance of Hurricane Isaac hitting the coast just as things are getting good in Tampa.\n\n Freedom Cakes\n\nmakes 12 cakes\n\n1 egg\n\n 1/2 cup buttermilk\n\n 1/4 cup maple syrup\n\n 1 splash of good whiskey (optional, but highly recommended)\n\n 1 cup (2 sticks) butter, cubed\n\n 4 cups flour\n\n 3/4 cup granulated sugar\n\n 1 tsp kosher salt\n\n 1/2 tsp baking powder\n\n 1/2 tsp baking soda\n\n 1/2 tsp ground cinnamon\n\n 1/2 tsp ground cardamom\n\n 1 1/4 cup mini chocolate chips\n\n In a mixing bowl, whisk the egg, buttermilk, maple syrup, and whiskey.\n\nIn a separate mixing bowl whisk all of the dry ingredients, then cut the butter into the flour mixture until it reaches a mealy consistency. Stir in the chocolate chips.\n\nPour the wet ingredients over the dry and combine them with your hands until it becomes a homogenous dough.\n\nFlatten the dough into a disc, wrap it up, and refrigerate it for 30 minutes.\n\n On a flat, well-floured surface, roll the dough to 1/2 inch thick and cut it into circles using a 3 1/2 inch biscuit cutter.\n\nGriddle the cakes in a well oiled a cast iron skillet or frying pan over medium heat for about 5 minutes or until browned. Flip the cake and continue cooking for another 3-4 minutes.\n\nCool them completely, sprinkle with powdered sugar, and eat your way to a better tomorrow.\n\n_Courtney McBroom is a pastry chef at a top New York City bakery.\n\n _"^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.gq.com/story/ann-romneys-afternoon-delights>