Reviewed: Nov. 6, 2010

Unfortunately the directions are not clear enough especially when people have never had Welsh tea cake. Definitely make on a griddle - otherwise the results are far from good.

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4 users found this review helpful

Reviewer:

EILISH40

Cooking Level: Intermediate

Home Town: Newry, County Down, Northern Ireland, U.K.

Living In: Halifax, Nova Scotia, Canada

Reviewed: Apr. 24, 2010

I used to have an authentic Welsh Cake recipe, cooked on a griddle, but it has been misplaced. I tried this recipe to replace it; it is probably easier, being baked in the oven and turning out more like a cookie, but the taste is as I remember from the recipe I used to have, and the directions are clear and simple.

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1 user found this review helpful

Reviewer:

bbbbarb

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

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3 users found this review helpful

Reviewer:

Glenys

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Cooking Level: Intermediate

Home Town: Wembley, Middlesex, England, U.K.

Living In: Mississauga, Ontario, Canada

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

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7 users found this review helpful

Reviewer:

Scotaway

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

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.

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Reviewer:

NICK90

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.

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9 users found this review helpful

Reviewer:

yvetteski

Cooking Level: Intermediate

Living In: Arlington, Virginia, USA

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!

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1 user found this review helpful