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Welsh Cakes


Welsh Cakes (Traditional Afternoon Tea)


2 cups Self raising flour
pinch Salt
1 tsp. Mixed spice
1/2 cup Butter or margarine
1/2 cup Lard
3/4 cup Caster (superfine) sugar
3/4 cup Currants and Sultanas, mixed
1 Egg, beaten
1 tbsp. Golden syrup

Sift together the flour, salt and mixed spice. Rub the margarine and lard into the mixture to resemble breadcrumbs.

Add sugar and mixed fruit and mix in egg to form a soft dough.

Roll out to 1/4 inch thick and cut into 2 inch rounds

Bake on a hot griddle or heavy-based frying pan and grease with a little lard.

Fry until lightly browned on both sides then place on cooling trays to cool.

Serve the Welsh cakes sprinkled with caster sugar or spread with butter.

Serve warm.



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Last modified: May 26, 2003