Pice Bach Welsh Cakes Recipes

PICE BACH (WELSH CAKES) WELSH

Steps:

• Sift the flour, baking powder, and mixed spice; rub in the margarine and lard; add the sugar, currants and beaten egg.
• Mix in milk to make a stiff dough and roll out 1/4-inch thick.
• Cut into 2-inch rounds and bake on a hot griddle until golden brown, after about 4 minutes on each side.
• British Cookery (BTA/BFPC).

PICE BACH (WELSH CAKES)

Steps:

• Sift the flour, baking powder, and mixed spice; rub in the margarine and lard; add the sugar, currants and beaten egg. Mix in Milk to make a stiff dough and roll out ¼ inch thick. Cut into 2" rounds and bake on a hot griddle until golden brown, after about 4 minutes on each side.

WELSH CAKES

Steps:

• Rub the butter and lard into the flour, and add sugar, fruit, lemon rind and spices. Mix with beaten egg and a little milk to a stiff, pastry-like dough.
• Roll out 1/4" thick, and cut into 2" rounds. Grease the griddle or pan with a little fat and put it on a moderate heat. Cook the cakes about 3 minutes on each side, turning over as they become golden brown and risen. If they brown too quickly, turn the heat down.
• Sprinkle with a little sugar while still warm. Eat hot or cold. They keep fresh for several days if stored in an air-tight tin.

WELSH CAKES (PICE AR Y MAEN)

Steps:

• Whisk together the flour, baking powder, allspice, and salt in a large bowl. Rub in the butter and lard with your fingertips. Add the sugar and raisins.
• Beat the eggs and add to the mixture along with a little milk, only using enough to make a fairly stiff dough. Roll out on a lightly floured surface to the thickness of about 1/4 inch and cut into 2 inch rounds with a pastry cutter.
• Cook on a greased griddle or heavy based frying pan over medium high heat for about 3 minutes on each side until golden brown. Dust with sugar and serve warm.