Reviewed: Aug. 28, 2009

Scotaway is correct. Welsh cakes should be cooked on a bake stone but a frying pan or electric griddle works well. Welsh cakes also have currents, not raisins. My cousin also adds a tablespoon of of decicated coconut if she she is mailing them away to help keep them fresher longer. For egg alergy, I have used 1/4 cup applesauce instead of egg, it worked very well. Glenys

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Glenys

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 29, 2008

My welsh friend tells me that they should be baked on top of the stove on a griddle (I DO MINE ON A LARGE FRY PAN I DONT HAVE A GRIDDLE) couple of minutes each side on a medium heat. Place on a plate with a clean tea cloth over till cool, then place in airtight container till required, but the wont last long. spread with butter, yummmmm

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Scotaway

Home Town: Glasgow, Lanarkshire, Scotland, U.K.

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 20, 2007

I have made this recipe several time. My Family and Friends love it. I boil the raisins for a few minutes till soft and drain them well to make it eaiser to work with. then drain well. Dust with sm amt of flour. A great recipe.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

NICK90

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 15, 2007

My daughter made these as a "Welsh" dish for a school program on immigration. My main problem with the recipe is that it is somewhat unclear. The ingredient list calls for one quarter cup milk, yet the direction is for you to beat the egg in a cup measure and add milk to the one quarter cup line. That ended up being much less than a quarter cup of milk. The other criticism is that there is no time given for baking. We baked the cookies about until golden brown (25 minutes) and they came out too hard and dry. Not a bad cookie, but I wouldn't go to the trouble again with the kneading and cutting.

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

yvetteski

Cooking Level: Intermediate

Living In: Arlington, Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 21, 2005

My only problem with this recipe is that raisins are too fat for a rolled cookie so I used currants instead. I also experimented with other liquids I could use instead of milk. Pumpkin pie filling and condensed tomato soup worked well. Yes, tomato soup!

Was this review helpful? [ YES ]
1 user found this review helpful