Welsh Cakes
(A traditional delight - thanks to Barbara Powell)
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2 cups Self Rising flour
1/3 cup oleo or lard
2/3 cup sugar
1 cup currants
2 eggs

Mix flour and sugar.
Rub fat into flour mixture with fingers.
Add currants
Add beaten eggs to make soft dough.
Roll out on floured surface to 3/8-1/2" thick.
Cut out in circles (crinkle cutter recommended).
Cook on heated greased griddle - turn, remove and sprinkle with sugar while warm.

Makes roughly 32 2-1/2" tasty treats. Best eaten fresh and warm!

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