| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Welsh |
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Self-raising flour. |
| 8 |
oz |
Buttor or good quality margarine |
| 8 |
oz |
Granulated sugar; and a small amount of caster sugar to serve |
| 8 |
oz |
Currants |
|
ts |
Mixed spice |
| 1/2 |
ts |
Salt |
| 2 |
lg |
Eggs and a drop of milk |
INSTRUCTIONS
Also known as bakestones.
Rub the fat and flour together until crumbly and then add all the other
ingredients except the eggs and milk. Mix thoroughly, and then add the
eggs. Add the milk slowly while mixing, to get the right consistency. The
mix should not be too sticky as it is difficult to roll.
Roll out - not too thin, a bit less than a quarter of an inch - and cut
into rounds about 2" across. Cook on a griddle or hot plate and turn once
when brown. Dust with a little caster sugar to serve.
http://www.grossi.co.uk/wales/recipe.htm
Posted to recipelu-digest by LSHW <shusky@erols.com> on Feb 17, 1998
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