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This recipe was brought in by Jonas in Sweden.

Welsh Cakes


3.75 dl Self raising flour (or plain flour + 10 ml baking powder)
1.5 dl Sugar
50 g Butter
50 g Lard (or any other white fat)
50 g Currants
Pinch Salt
Egg (beaten)
0.5 dl Milk (approx.)
1 tsp Mixed spice (if you want)


Sift together flour and salt, and rub in the butter and lard. Stir in the sugar and currants. Bind with egg and milk to give a shortcrust paste. Roll out to about 6 mm thick and cut out rounds with an 8 cm cutter. Grease a griddle or large frying pan with white fat. Cook the cakes slowly (about 3 minutes on each side) until golden brown. Sprinkle with sugar while still warm.



Difficulty: Quite easy
Preparation time: 30 minutes
Total time: 60 minutes
Precision: Quite important