Welsh Cakes
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| |
| 1 cup | flour |
| 4 tsp | baking power |
| 2/3 tsp | salt |
| 3 Tbsp | sugar (this can be reduced) |
| 4 Tbsp | butter |
| | about 1/2 cup milk |
| 1 | egg beaten |
| 1 cup | currants |
| | optional - rind of 1 lemon. |
| |
| cooking directions: cut shortening into flour. add currants and lemon peel |
| if used. add egg and enough milk to make a soft dough. knead dough for |
| about 1/2 minute. roll 1/3 to 1/2 inch thick. use a small glass (or cookie |
| cutter) 2 to 3 inches in diameter to cut dough into circles. heat a |
| griddle to medium heat. you should not need to grease the griddle. put the |
| cakes on the griddle and fry until the first side is a light brown, flip |
| the cakes over and cook until the next side is also brown. i usually press |
| the cakes down when they are first turned over because they rise quite |
| well. |
| |
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| (ID: 12112) Mirror: rec.food.recipes: Mon, Jun 23, 2003 |