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"From Sandi's Recipe File"

Recipe Source: Chris Swenarchuk from Her Personal Collection Cakes Recipe File

Welsh Cakes Amount Ingredient 8 oz. flour 1 teaspoon baking powder 1 teaspoon allspice 2 oz. butter 2 oz. Crisco vegetable shortening 3 oz. berry sugar 3 oz. currants and sultanas mixed 1 egg, beaten 1 teaspoon corn syrup

Preparation Tips:

Sieve flour, baking powder and allspice into mixing bowl. Rub in butter and Crisco until mixture looks like breadcrumbs. Add sugar and fruit. Add beaten egg and syrup to make a fairly firm dough. On a floured board, roll or press dough out to 1/4 inch thick. Cut into rounds approximately 2 inches wide. Bake on a medium hot griddle (or cast iron frying pan) until golden brown on both sides but still a little soft in the middle. Dust with berry sugar while still hot. Best eaten straight away but will keep up to 10 days.

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