Welsh Cakes

Variation #1:

500g self raising flour 2 tablespoons milk
125g margarine 125g lard
1 egg 1 heaped teaspoon mixed spice
125g currants pinch of salt


  1. Rub fat into flour.
  2. Add dry ingredients
  3. Add egg and milk, and mix to make a dough.
  4. Roll out to approx. 1 cm thick and cut with medium sized pastry cutters.
  5. Cook on greased griddle or in frying pan for about three minutes on each side.
  6. Cover with sugar and eat hot.
Contributed by:
Liz Watts
Girl Scouts of Tres Condados Council, California, USA
Former Brownie Guider and County Hillwalking Adviser, UK

Variation #2:

1 lb self raising flour 2 eggs
8 oz margarine a little milk
6 oz sugar pinch of salt
3 oz currants/sultanas


Sieve flour and salt into a mixing bowl. Cut up margarine and rub in with fingertips until the mixture resembles fine bread crumbs. Add sugar and fruit and stir in beaten eggs, mix to a stiff dough, add a drop of milk if necessary. Place on a floured surface, kneed lightly and roll out to 1/4 inch thickness. Cut with a 2 inch circular pastry cutter. Cook on a pre-heated, lightly greased griddle over a slow heat until golden brown on both sides. Cool on a wire rack and serve fresh.

Courtesy of:
Chris Welsh and The Girl Scout Resource Center

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This page last updated December 17th, 1999