Yield: 4 servings
|8 ounces||Plain flour|
|1 teaspoon||Baking powder|
|¼ teaspoon||Mized spice|
|2 ounces||Butter or margarine|
|3 ounces||Granulated sugar|
|2 ounces||Raisins (or currants)|
|1 \N||Egg, beaten|
Sift the flour, baking powder and spice into a mizing bowl. Cut the fat into the flour, and rub it to a breadcrumb-like consistency; then mix in the sugar and raisins. Mix in the egg, and sufficient milk to make a stiff dough. Roll out on a floured board to ¼ inch thick. Cut into 3 inch rounds. Bake on a hot greased bakestone until golden brown, about 4 minutes on each side.
Variation: "Teisen Dinca" -- Make up the Welsh Cake dough adding 6 oz peeled and grated cooking apples before adding the egg. Mix to a stiff dough, adding milk if necessary. Roll out, cut into rounds and cook on the bakestone as for Welsh Cakes. Serve hot with butter, golden syrup, or honey.