Welsh cakes (bakestone recipes)

Yield: 4 servings

Measure Ingredient
8 ounces Plain flour
1 teaspoon Baking powder
¼ teaspoon Mized spice
2 ounces Butter or margarine
2 ounces Lard
3 ounces Granulated sugar
2 ounces Raisins (or currants)
1 \N Egg, beaten
3 tablespoons Milk

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.

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