Welsh Cakes Recipe
Ingredients
| 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) |
Nutrition Facts
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
Directions
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.
Chef
