Recipe - Welsh Bake Stones (Welsh Cakes)

1 pound Selfrising Flour
8 ounce Butter or Margarine
6 ounce Sultanas; (may substitute
Raisins) (up to 8)
2 lg Eggs; beaten
Sugar to taste; (about one
handful)
Milk & Water mixed; (to bind
the mix as required)

At the end of each month, The Cook & Kitchen Staff select some of the best
recipes sent to RecipeaDay during the month, and post them to the entire
membership. Today's offering is from RecipeaDay member Colin D.

Colin informed The Kitchen Staff that today's recipe was originally cooked
on a hot, flat stone, hence the name. Nowadays, the recipe is prepared on a
"flat iron plate or griddle on the top of a hot plate or gas ring cooker."

In a large mixing bowl combine the flour, butter or margarine, sultanas,
eggs, and sugar. Add enough liquid to the mixture to make a soft rolling
dough.

Roll out on a floured surface to about 1/2inch thick. Cut out using a
2inch round pastry cutter.

Cook gently on a lightly greased hot griddle until lightly brown on the
underside. Turn over and cook the other side until done. Allow to cool (if
they get the chance), and store in an airtight tin. Eat as they are, or
open and spread with butter while warm.

Please note, it's natural for the cooking process to make them rise
slightly and they will seem to dry out at the edges.

Posted to dailyrecipe@recipeaday.com by RecipeaDay
recipeaday@bignetwork.com on Nov 29, 1998, converted by MM_Buster
v2.0l.