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Sieve together the flour and the salt and add the sugar. Rub the margerine into the flour and sugar mixture until it resembles fine breadcrumbs. Add the egg, the fruit and the milk and knead lightly. Roll the pastry to approximately 1/2 inch thick and cut into rounds or triangles.
Heat the griddle or bakestone on a high heat (a heavy based frying pan will do if a bakestone is not available). Brush the griddle with a little fat and test if it is hot enough by shaking on a little flour, the flour should turn brown within a minute or so.
Place the cakes onto the griddle and cook for 2-3 minutes on each side to brown, lower the heat and continue to cook for a further 7 minutes or so until the Welsh cakes are cooked through.
Remove from the griddle and cool on a wire rack. Sprinkle with sugar before serving.
Recipe courtesy of Mrs Lynn Semark
2 cups all purpose flour 8oz/225g
1/2 cup margarine 4oz/100g
3/4 sugar 3oz/75g
1/4tsp mixed spice
1 egg
3/4 cup dried fruit 4oz/100g
pinch of salt
2tbsp milk
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