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Re: gEDA-user: 5v reg 4v out

*Ingredients*

225g/8oz self-raising flour, sieved
110g/4oz (preferably Welsh) salted butter
1 egg
handful of sultanas
milk, if needed
85g/3oz caster sugar
extra butter, for greasing

*Method*

1. Rub the fat into the sieved flour to make breadcrumbs. Add the sugar, dried fruit and then the egg. Mix to combine, then form a ball of dough, using a splash of milk if needed.
2. Roll out the pastry until it is a 5mm/¼in thick and cut into rounds with a 7.5-10cm/3-4in fluted cutter.
3. You now need a bakestone or a heavy iron griddle. Rub it with butter and wipe the excess away. Put it on to a direct heat and wait until it heats up, place the Welsh cakes on the griddle, turning once. They need about 2-3 minutes each side. Each side needs to be caramel brown before turning although some people I know like them almost burnt.
4. Remove from the pan and dust with caster sugar while still warm. Some people leave out the dried fruit, and split them when cool and sandwich them together with jam.

Best Eaten Hot Dave i dont eat them with Jam.

Marc :-P

Dave McGuire wrote:

On May 17, 2006, at 5:57 PM, Marc Price wrote:

Counts to 3 in Welsh

een
die Tri
And Heads for the Pizza :-D      if im lucky i get welsh cakes instead.


Ok, "stupid American" question here...What's a "welsh cake"? I've never been to your part of the world. (at least not yet...if my government keeps up its current shenanigans, I might just join you over there!)

          -Dave

--
Dave McGuire
Cape Coral, FL