WELSH CAKES

by RAFAEL PROJECT

Pice ar y maen, literally cakes on the stone are so-called because they are traditionally made on a bakestone or griddle

Ingredients:

For 12 Welsh cakes,
 250g flour
½ level teaspoon baking powder
½ level teaspoon mace or nutmeg
60g butter
60g lard
90g sugar
60g currants or raisins
1 large egg
some milk
extra sugar

Method:

Mix the flour, baking powder, nutmeg and butter together in a bowl. Rub in the fats, then the sugar and dried fruit. Break in the egg and mix to a firm dough, adding milk if it’s too dry.
Roll out the dough so that it is 1 cm thick. Cut into 5cm rounds and bake on a griddle or under a medium grill. Make sure the cakes are brown on each side and cooked through. Put the
Welsh cakes on a warmed plate and dust with sugar. Eat straight away - these are not cakes to keep.