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Pice ar y maen, Welsh Cakes

Traditional, mouthwatering bakestone recipe


8oz (225g) self raising flour
1/2 (125g) butter
3oz (75g) sugar
3oz (75g) currants
1 large egg and a little milk
pinch of mixed spice or nutmeg


Rub the flour and butter together, add the sugar and currants, bind all together with the egg and a little milk if needed. Roll out onto a floured board, about 1/4 in thick, cut into small rounds and bake on the hot bakestone (or griddle), about 3-5 mins each side until golden brown. Sprinkle with sugar

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