Welsh Cakes

(Welsh: pice ar y maen)

Knead together sifted flour, baking powder and light butter. Mix in sugar and raisins. Crack the egg, add it gradually and mix everything together well until you get a uniform dough. Roll out the dough (about 6 mm thick). Cut out with ramekins as desired.

Lightly grease a heavy frying pan (as you would a gratin dish). Toast each side of the Welsh cakes for about 3 minutes over medium heat until golden brown. When they come out of the roasting pan warm, sprinkle with sugar.

Important: You need a heavy coated frying pan for frying, otherwise the Welsh cakes will burn easily.

Tip: If you don’t like raisins, just leave them out.

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