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. |
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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 |