welsh cakes

I'll admit that this is an odd first post to be writing after getting back from my trip. I have lots of stories and photos to share, but for now, I'm blogging about Welsh cakes.

My lovely Welsh relatives offered them to me often while I was in Wales, usually for tea. They're a little bit like scones, or American biscuits, but fried instead of baked. I liked them so much that I vowed that I would learn to make them when I got home. Lucky for me, they're really quite easy to make, and I already had a recipe in my handy Wycliffe International Cookbook.

The Welsh version.
My version.
Here's the Wycliffe recipe I used:

Combine:
1 cup flour
1/4 cup sugar
1 teaspoon baking powder
1/8 teaspoon salt

Cut in:
1/4 cup shortening (I used butter)

Add:
1/4 cup raisins (I'm not usually a fan, but I like them in these cakes)
2-4 tablespoons milk, enough to hold batter together

I rolled them into about 1 inch balls, and then squished them flat. You should end up with something about 2 inches across and about 1/4-1/2 inch thick. Flour both sides, and then cook in a pan or on a griddle, over low heat. Cook them until they're golden brown on both sides. Sprinkle them with a little sugar, and they're ready to eat!