Catholic Recipe: Welsh Cakes

In honor of St. Beuno make some Welsh cakes for the family to enjoy.

DIRECTIONS

Rub the fat and flour together until crumbly and then add all the other ingredients except the eggs and milk. Mix thoroughly, and then add the eggs. Add the milk slowly while mixing, to get the right consistency. The mix should not be too sticky as it is difficult to roll. Roll out — not too thin, a bit less than a quarter of an inch — and cut into rounds about 2" across. Cook on a griddle or hot plate and turn once when brown. Dust with a little caster sugar to serve.

(Castor or caster sugar is the name of a very fine sugar in Britain, so named because the grains are small enough to fit though a sugar "caster" or sprinkler. It is sold as "superfine" sugar in the United States. Because of its fineness, it dissolves more quickly than regular white sugar, and so is especially useful in meringues and cold liquids. It is not as fine as confectioner’s sugar, which has been crushed mechanically (and generally mixed with a little starch to keep it from clumping).

If you don’t have any castor sugar on hand, you can make your own by grinding granulated sugar for a couple of minutes in a food processor. — O Chef)