Ingredients
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2/3
-
2
-
1
-
1
-
1/2
-
1/2
-
1/2
-
1
-
-
-
-
-
-
-
Directions
Welsh Cakes,Easy to make and serve warm for a weekend breakfast. If you’ve got any left over, they’re also good cold in your brown bag lunch.,These were quite sweet and our family enjoyed these!,These were easy to make but I did make a few substitutions: Bulgarian buttermilk for milk, currants for raisins, Spectrum Naturals coconut oil for shortening. Fried in a little bit of a combination of butter and oil. Be sure to not form the cakes too thick or they will not cook in the center. I like the subtle flavor of vanilla, too. Thanks for posting! Delicious with a slather of blackberry jam! PS does help to have the ingredients written in order. Are there supposed to be two eggs? Step #3 mentions “eggs” but the ingredients’ list shows only one. fyi
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Steps
|
1
Done
|
Sift Together Dry Ingredients. |
|
2
Done
|
Cut in Shortening. |
|
3
Done
|
Add Milk, Vanilla, Eggs and Raisins. |
|
4
Done
|
Mix Well. |
|
5
Done
|
Roll Out on a Floured Surface. |
|
6
Done
|
Cut Out Cakes Using a Large Round Cookie Cutter or the Top End of a Drinking Glass. |
|
7
Done
|
Fry in Frying Pan, Turning Once. |
