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Makes
about 50 The
best Welsh cakes I have ever tasted! The
addition of the nutmeg give them a wonderful flavour. Cooking: 20 minutes in all Griddle
needed for cooking – pre-heat on top of cooker, on a large ring at the
lowest temperature, whilst you mix the ingredients. It will then be just
the right temperature for cooking when you have cut the first batch of
Welsh cakes. Ingredients 1 lb self-raising flour Pinch of salt 2 teaspoons nutmeg 5oz hard margarine /
butter, cut into small pieces 3oz. Lard / white Flora,
cut into small pieces 8oz caster sugar 6oz. Mixed dried fruit 2 eggs, beaten Method 1. Mix together the flour,
salt and nutmeg, add the Flora / margarine, and rub in, as if making
pastry. [This can also be done in a food-processor, for speed] 2. Add the caster sugar
and mixed dried fruit, mix together thoroughly. 3. Add the beaten eggs,
and mix well into a stiff consistency, but still pliable. [If too
stiff, add a tablespoon milk] 4. Divide dough in half,
and roll out first half onto a floured board to a quarter-inch
thickness, and cut into rounds, using a pastry cutter. 5. Grease the griddle with
a butter-paper and a small knob of margarine / butter, then put the
first batch of Welsh cakes on to start cooking. 6. As these cook, continue
to roll out and cut the next batch. The Welsh cakes need to be
turned after about 3 minutes, and cooked on the other side until golden
brown. Cool on a rack before
storing in an air-tight tin.
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