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Welsh cakes (bakestone recipes)

Yield: 4 Servings

Ingredients:

• 8 oz Plain flour
• 1 ts Baking powder
• 1/4 ts Mized spice
• 2 oz Butter or margarine
• 2 oz Lard
• 3 oz Granulated sugar
• 2 oz Raisins (or currants)
• 1 Egg beaten
• 3 tb Milk

Instructions:

Sift the flour baking powder and spice into a mizing bowl. Cut the fat into the flour and rub it to a breadcrumb-like consistency; then mix in the sugar and raisins. Mix in the egg and sufficient milk to make a stiff dough. Roll out on a floured board to 1/4 inch thick. Cut into 3 inch rounds. Bake on a hot greased bakestone until golden brown about 4 minutes on each side. * Variation: "Teisen Dinca" -- Make up the Welsh Cake dough adding 6 oz peeled and grated cooking apples before adding the egg. Mix to a stiff dough adding milk if necessary. Roll out cut into rounds and cook on the bakestone as for Welsh Cakes. Serve hot with butter golden syrup or honey.

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