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Welsh Cakes

Reviewed: Nov. 21, 2012
I adjusted the recipe to 18 servings which made 24 cakes. Next time, I would reduce the sugar slightly, and I didn't sprinke with sugar after cooking as they were already quite sweet. Other recipes suggest the addition of nutmeg, which I forgot. You can also use currents and/ or dried cranberries instead of raisins. I used shortening instead of lard. I patted out the dough instead of rolling - it is quite soft - and I cooked them on an oiled cast iron skillet on low heat for 3 or 4 min per side, or until they were "set" and golden. They are quite high calorie, so freeze some to enjoy later :-) . They have a taste somewhere between a pancake and a tea biscuit.
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