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“This is the recipe my Aunt has been using since moving to Wales in the early 1950s. I have no idea where she got it from. These are delicious served warm just as they are. This makes loads, I've never actually counted them so yield is a guestimate.”
READY IN:
50mins
YIELD:
40 cakes
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix together the flour and margerine until it resembles fine breadcrumbs.
  2. Add the sugar, fruit and egg and mix well until stiff, this is best done by getting your hands in and getting messy.
  3. Roll out dough and cut into approximately 2 " circles about 1/4 " thick.
  4. Lightly butter a griddle pan and heat on a low heat then cook the cakes until lightly brown. Take care as it takes a bit of practice to know when they are cooked in the middle without burning the edges.

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