The best delicious Welsh Bake Stones (welsh Cakes) recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Welsh Bake Stones (welsh Cakes) recipe today!
Hello my friends, this Welsh Bake Stones (welsh Cakes) recipe will not disappoint, I promise! Made with simple ingredients, our Welsh Bake Stones (welsh Cakes) is amazingly delicious, and addictive, everyone will be asking for more Welsh Bake Stones (welsh Cakes).
What Makes This Welsh Bake Stones (welsh Cakes) Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Welsh Bake Stones (welsh Cakes).
Ready to make this Welsh Bake Stones (welsh Cakes) Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
1 lb Self-rising Flour
8 oz Butter or Margarine
6 oz Sultanas; (may substitute
-Raisins) (up to 8)
2 lg Eggs; beaten
Sugar to taste; (about one
-handful)
Milk & Water mixed; (to bind
-the mix as required)
At the end of each month, The Cook & Kitchen Staff select some of the best
recipes sent to Recipe-a-Day during the month, and post them to the entire
membership. Today’s offering is from Recipe-a-Day member Colin D.
Colin informed The Kitchen Staff that today’s recipe was originally cooked
on a hot, flat stone, hence the name. Nowadays, the recipe is prepared on a
“flat iron plate or griddle on the top of a hot- plate or gas ring cooker.”
In a large mixing bowl combine the flour, butter or margarine, sultanas,
eggs, and sugar. Add enough liquid to the mixture to make a soft rolling
dough.
Roll out on a floured surface to about 1/2-inch thick. Cut out using a
2-inch round pastry cutter.
Cook gently on a lightly greased hot griddle until lightly brown on the
underside. Turn over and cook the other side until done. Allow to cool (if
they get the chance), and store in an airtight tin. Eat as they are, or
open and spread with butter while warm.
Please note, it’s natural for the cooking process to make them rise
slightly and they will seem to dry out at the edges.
Yields
1 servings
Leave a Reply