8 oz Plain flour 3 oz Granulated sugar
1 ts Baking powder 2 oz Raisins (or currants)
1/4 ts Mized spice 1 Egg, beaten
2 oz Butter or margarine 3 tb Milk
2 oz Lard
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 1/4 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.
Yields
4 servings
