Peter's Welsh Cakes recipe converted for Ruth

I don't see any baking powder in the recipe Peter   . It's your recipe that Ruth sent to me to converty.

By the way, how do you put them together and cook them?

me! me! me !!

Jason,"sir,can i please have some more"

Found it Sue. Its in off topic chat, "Whats your favourite cake/pie". Page 12.

Just make sure when you cook them that you do it on a low flame, slowly.  Otherwise they burn on the outside and are raw in the middle. All my family love them.

Got it! Thanks Peter.

Here it is for a re-cap.

225g self raising flour.

1/2  to 1 teaspoon mixed spice.

pinch of salt.

85g caster sugar.

115g butter or margarine.

85g sultanas.

1 large egg beaten.

Mix the flour spice and salt into a bowl and stir in the sugar. Rub in the butter or marge to make a crumb like mixture.Mix in the sultanas and then mix in the egg using a fork.

Dump the doug onto a lightly floured board and roll out to about 1/4 inch thick. cut into circles abot 2 1/2 inches wide. Then cook on a low heat on your lightly greased griddle for about 30 seconds a side. Or untill they are a nice golden brown.  They always look as if not cooked on the inside, but when left to cool, they are delish.

If you want more, just

The last line should be, If you want more,just double the quantities.  I always double up on the quantities, and get about 72 out of it. But 72 dont last very long.

The only thing  wrong with me making Welshcakes is, the kitchen always ends up looking as if there was a snow storm in there. The flour goes everywhere and I end up looking like a snowman too. Lol