Welsh cakes - Pica Bach




200g s/r flour

50g Marg (hard block) or butter

50g Lard or Trex

1 egg

75g sugar

40g sultanas



Preparation Method


Use rubbing-in method, add beaten eggs and rest of ingredients.


Don't knead the dough - just bring it together as for scones.


Roll out with a dusting of flour to about 1 cm thick,


Using a cookie cutter (6 cm round) stamp out the cakes.


Bake on hot bakestone for 4 mins then turn over and cook the other side for four minutes.


If they're burnt after 4 mins then the bakestone is probably too hot, and if not cooked then probably too cool.