Welsh Cakes (Bakestone Recipes)
Welsh Cakes (Bakestone Recipes) recipe 27
27
Ingredients
| 8 | ounces |
all-purpose flour
plain |
|
| 1 | teaspoon |
baking powder
|
|
| ¼ | teaspoon |
mixed spice
|
* |
| 2 | ounces |
butter
or margarine |
|
| 2 | ounces |
lard
|
|
| 3 | ounces |
sugar
granulated |
|
| 2 | ounces |
raisins, seedless
or currants |
|
| 1 |
eggs
beaten |
* | |
| 3 | tablespoons |
milk
|
Directions
Sift the flour, baking powder and spice into a mixing 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.
