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Welsh cakes
- Makes
Fifteen-Twenty
- Difficulty
Easy
Published 1978
These are the famous bakestone (griddle) cakes of South Wales. If you do not have a griddle, a stout frying pan will do.
Ingredients
225 g 8 oz ½ teaspoon
Method
These are made very quickly. Sieve together or mix together with your hands the flour, baking powder and salt. Rub in the fat, add the remaining dry ingredients. Beat the egg and stir it in, then add a dash of milk to make a firm dough.
Roll out the dough to 1-2 cm (¼-½ in) thick, cut into 8-cm (3-in) rounds and cook on a hot, greased griddle or in a thick frying pan for about 10 minute
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