independence day recipe:

welsh tea cakes

ingredients

flour baking powder mixed spice butter lard castor sugar currants egg milk

200 ½ ¼ 50 50 75 50 1 30

gm tsp tsp gm gm gm gm pc ml

production

1. Sieve the flour, baking powder and mixed spice together
2. Rub in the lard and butter
3. Add the sugar and the currants, then the egg and sufficient milk to form into a firm paste
4. Roll out on a floured board to a thickness of 1cm and cut into rounds
5. Cook on a greased griddle or a heavy based frying pan for about 3 minutes on each side or until a golden brown
6. Cool and sprinkle with sugar if desired

chef notes:

Best served warm, as is or with butter and jam.

email chef@tallyrand.info