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Welsh Cakes Recipe
|All purpose flour/Null||1 Cup (16 tbs) (NULL)|
|Sugar/Null||3 Tablespoon (NULL)|
|Baking powder/Null||1⁄4 Teaspoon (NULL)|
|Butter/Null||1⁄2 Cup (8 tbs) (NULL)|
|Currants/Null||1⁄2 Cup (8 tbs) (NULL)|
|Eggs/Null||1 , beaten (NULL)|
|Sugar/Null||2 Teaspoon (for sprinkling)|
Serving size: Complete recipe
Calories 1578 Calories from Fat 858
% Daily Value*
Total Fat 98 g150.1%
Saturated Fat 59.5 g297.7%
Trans Fat 0 g
Cholesterol 453.4 mg151.1%
Sodium 184.1 mg7.7%
Total Carbohydrates 159 g53%
Dietary Fiber 5.8 g23.1%
Sugars 59.9 g
Protein 21 g41.9%
Vitamin A 61.6% Vitamin C 38.3%
Calcium 18.3% Iron 41.4%
*Based on a 2000 Calorie diet
Cut in the butter until mixture is crumbly.
Stir in currants.
Add beaten eggs and beat until mixture forms a stiff dough.
On a lightly floured surface, roll out dough to one-quarter inch thick.
With a floured cookie cutter, cut dough into 3-inch rounds.
Set cakes on a lightly greased hot griddle.
When bottoms are golden brown, turn and cook other side.
When second side is done, turn griddle off.
Leave cakes on griddle for a few moments to dry them slightly.
While still warm, sprinkle cakes with sugar.