Welsh Cake
From the kitchen of SHEGRAY
Serves 12
Points each 1½
From the kitchen of SHEGRAY
Serves 12
Points each 1½
6 oz flour
4 oz low-fat spread
2 oz currants
1 teaspoon baking powder
1/4 teaspoon mixed spice
1 1/2 oz Canderel Canderel Spoonful
2 tablespoon skimmed milk
1 pinch salt
1 medium egg(s)
Sift flour, baking powder, salt and spices together, rub in butter until breadcrumbs. sweetner or 3oz sugar(makes them 2 point each). Beat in egg and enough milk to make a firm dough. Roll our to 1/4" thick and cut into rounds. Lightly greese/fry oil spray frying pan and cook for 3 mins on each side on a moderate heat.
Make sure you cook slowly or they will burn and still be raw in the middle.
4 oz low-fat spread
2 oz currants
1 teaspoon baking powder
1/4 teaspoon mixed spice
1 1/2 oz Canderel Canderel Spoonful
2 tablespoon skimmed milk
1 pinch salt
1 medium egg(s)
Sift flour, baking powder, salt and spices together, rub in butter until breadcrumbs. sweetner or 3oz sugar(makes them 2 point each). Beat in egg and enough milk to make a firm dough. Roll our to 1/4" thick and cut into rounds. Lightly greese/fry oil spray frying pan and cook for 3 mins on each side on a moderate heat.
Make sure you cook slowly or they will burn and still be raw in the middle.
Welsh Cakes
I've adapted this from Delia's book of cakes, substituting Gold margarine for the butter (8 pts for 100g instead of 24!!). You're then supposed to use lard on the griddle when you cook them, but I suppose that spray oil will do.
The recipe is 28 pts in total. It should make 20-25, so they work out at 1.4 pts to 1.1 pts each - doesn't sound too bad does it, although they aren't exactly massive.
8oz/225g SR flour
3oz/75g caster sugar
1/2 tsp mixed spice
3 1/2 oz/100g Gold margarine
3oz/75g sultanas or mixed dried fruit
1 large egg, beaten
Sift the flour, sugar and spice together with a pinch of salt, then rub in the Gold. When it looks like breadcrumbs, stir in the fruit. Add the beaten egg to mix to a dough, adding a drop of milk or water if it seems too dry. Roll out on a floured surface to about 1/4 inch/5mm thick. Use a 2 1/2 inch/6.5cm cutter to cut into rounds, re-rolling the trimmings until all the dough is used.
Heat a griddle or a good solid heavy frying pan on the hob over a medium heat. Spritz with spray oil and cook the Welsh cakes for about 3 mins each side. If they look as if they're browning too quickly reduce the heat as they need to cook through, but they should be quite brown and crisp on the outside. Let your friends slather them with butter, but you'll have to do without!
The recipe is 28 pts in total. It should make 20-25, so they work out at 1.4 pts to 1.1 pts each - doesn't sound too bad does it, although they aren't exactly massive.
8oz/225g SR flour
3oz/75g caster sugar
1/2 tsp mixed spice
3 1/2 oz/100g Gold margarine
3oz/75g sultanas or mixed dried fruit
1 large egg, beaten
Sift the flour, sugar and spice together with a pinch of salt, then rub in the Gold. When it looks like breadcrumbs, stir in the fruit. Add the beaten egg to mix to a dough, adding a drop of milk or water if it seems too dry. Roll out on a floured surface to about 1/4 inch/5mm thick. Use a 2 1/2 inch/6.5cm cutter to cut into rounds, re-rolling the trimmings until all the dough is used.
Heat a griddle or a good solid heavy frying pan on the hob over a medium heat. Spritz with spray oil and cook the Welsh cakes for about 3 mins each side. If they look as if they're browning too quickly reduce the heat as they need to cook through, but they should be quite brown and crisp on the outside. Let your friends slather them with butter, but you'll have to do without!
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