Time 20m Yield 8 serving(s) Number Of Ingredients 9 Steps:
Sift the flour, baking powder, and mixed spice; rub in the margarine and lard; add the sugar, currants and beaten egg. Mix in milk to make a stiff dough and roll out 1/4-inch thick. Cut into 2-inch rounds and bake on a hot griddle until golden brown, after about 4 minutes on each side. British Cookery (BTA/BFPC).
Time 25m Yield 8 Number Of Ingredients 18 Steps:
Sift the flour, baking powder, and mixed spice; rub in the margarine and lard; add the sugar, currants and beaten egg. Mix in Milk to make a stiff dough and roll out ¼ inch thick. Cut into 2" rounds and bake on a hot griddle until golden brown, after about 4 minutes on each side.
Time 21m Yield 12 cakes Number Of Ingredients 11 Steps:
Whisk together the flour, baking powder, allspice, and salt in a large bowl. Rub in the butter and lard with your fingertips. Add the sugar and raisins. Beat the eggs and add to the mixture along with a little milk, only using enough to make a fairly stiff dough. Roll out on a lightly floured surface to the thickness of about 1/4 inch and cut into 2 inch rounds with a pastry cutter. Cook on a greased griddle or heavy based frying pan over medium high heat for about 3 minutes on each side until golden brown. Dust with sugar and serve warm.
Time 45m Yield 6 serving(s) Number Of Ingredients 11 Steps:
Rub the butter and lard into the flour, and add sugar, fruit, lemon rind and spices. Mix with beaten egg and a little milk to a stiff, pastry-like dough. Roll out 1/4" thick, and cut into 2" rounds. Grease the griddle or pan with a little fat and put it on a moderate heat. Cook the cakes about 3 minutes on each side, turning over as they become golden brown and risen. If they brown too quickly, turn the heat down. Sprinkle with a little sugar while still warm. Eat hot or cold. They keep fresh for several days if stored in an air-tight tin.
More about “pice bach welsh cakes welsh recipes”
Yield Makes 20 Number Of Ingredients 10 Steps:
Sift the flour, baking powder, allspice and salt together into a large mixing bowl. Add the butter and vegetable shortening to the flour mixture and rub together with clean fingertips for 5-7 minutes, until the mixture resembles breadcrumbs. Stir in the sugar and raisins and combine. Mix the eggs and milk together, then pour into the flour mixture and stir until it forms a stiff dough. Bring the dough together with your hands in the mixing bowl until it forms a ball. Turn the dough on to a lightly floured surface and roll it out to a thickness of 1cm. Dip a 6cm round cutter in flour and cut 20 rounds from the dough. Melt a knob of butter in a heavy-bottomed frying pan over a medium heat and fry the rounds in batches for 3-4 minutes on each side, until crisp and golden. Serve warm, or keep in an airtight container for up to a week and reheat gently before serving.
