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Feb. 28th, 2006 08:21 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
llywelaSince coming home from work tonight I've made pancakes for Shrove Tuesday and a batch of Welsh cakes for St David's Day tomorrow (drop-in day in work). This reminded me that I promised Janet a recipe for Welsh cakes ages ago, but completely forgot.
Sorry, Janet - here it is!
You will need:
225g/8oz self-raising flour
100g/4oz butter/margarine
75g/3oz sugar
75g/3oz currants/sultanas
pinch salt
1/2 teaspoon nutmeg
1 egg, beaten
And a bakestone to cook it all on!
Sieve flour and salt into a mixing bowl. Add sugar and nutmeg. Rub in the butter with fingertips until the mixture resembles fine breadcrumbs. Add fruit (unless you're me and really don't like currants or sultanas and so choose to make your cakes without them!). Add the egg and mix to a stiff dough (best done with fingers - nice and messy!).
Roll the dough out on a floured surface and cut into rounds with pastry cutter (2in). Cook on a pre-heated, lightly oiled bakestone over a slow heat until golden brown on both sides.
Best served fresh. :-)
Sorry, Janet - here it is!
You will need:
225g/8oz self-raising flour
100g/4oz butter/margarine
75g/3oz sugar
75g/3oz currants/sultanas
pinch salt
1/2 teaspoon nutmeg
1 egg, beaten
And a bakestone to cook it all on!
Sieve flour and salt into a mixing bowl. Add sugar and nutmeg. Rub in the butter with fingertips until the mixture resembles fine breadcrumbs. Add fruit (unless you're me and really don't like currants or sultanas and so choose to make your cakes without them!). Add the egg and mix to a stiff dough (best done with fingers - nice and messy!).
Roll the dough out on a floured surface and cut into rounds with pastry cutter (2in). Cook on a pre-heated, lightly oiled bakestone over a slow heat until golden brown on both sides.
Best served fresh. :-)
