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.