Highfields Amateur Radio Club
Recipe Pages.

DIRECTIONS

1. Sift the flour and sugar into a mixing bowl and add the mixed spice.
2. Rub in the butter or margarine as you would if you were making pastry. When the mixture becomes crumbly add the fruit and mix it in thoroughly.
3. Then beat the egg lightly and add it to the mixture. Mix to a dough and, if the mixture seems a little too dry, add just a spot of milk.
4. Transfer the dough on to a lightly floured working surface and roll it out to about ¼inch (5mm) thick.
5. Using a 2½inch (6.5cm) diameter plain cutter, cut the dough into rounds, re-rolling the trimmings until all the dough is used.
6. Lightly grease the thick heavy pan, using a piece of kitchen paper smeared with lard.
7. Heat the pan over a medium heat and cook the Welsh cakes for about 3 minutes each side. If they look as if they're browning too quickly turn the heat down a bit, it's important to cook them through but they should be fairly brown and crisp on the outside.
8. Dust with caster sugar while still warm.
9. Serve them warm, with lots of butter and home made jam or perhaps some Welsh honey or, if your really indulgent, whipped cream!