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Welsh Cakes

1 lb self-rising flour
1 cup butter or margarine
3/4 cup sugar
1/2 cup raisins
2 eggs
Little Milk
Pinch salt

Sieve flour and salt into bowl.  Cut up butter andrub in with fingertips until the
mixture resembles fine bread crumbs.  Add sugar and raisins and beaten eggs, mixing
to a stiff dough.  Add a drop of milk if necessary.  Place dough on a floured surface,
knead lightly and roll to 1/4-inch thickness.  Cut with a 2-inch pastry cutter
(round), or just use the open end of a glass with flour on its rim.  Cook on a preheated,
lightly greased griddle over low heat until brown on both sides.  Cool on a wire rack,
serve fresh.