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Tiessennau Mel (Welsh Honey Cakes)
1/2 cup (4 ounces) honey
1 teaspoon cinnamon
1/2 cup brown sugar
1 egg
2 cups flour
1/2 teaspoon baking soda
1/2 cup butter or margarine
sugar
a little milk
Sieve together the flour, cinnamon, and baking soda. Cream the butter and sugar in another bowl. Separate the egg and add the yolk to the butter/sugar mix (reserving the white). Add the honey gradually and mix thoroughly, then mix in the flour mixture with a little bit of milk so that the batter is stirrable but thick. Whisk the egg white into a stiff froth and fold it into the batter. Half fill muffin tins with the mix. Sprinkle a little sugar on the tops. Bake at 425º F for 12-15 minutes, longer if needed to be cooked through.
Yield: 12 cakes
1/2 cup (4 ounces) honey
1 teaspoon cinnamon
1/2 cup brown sugar
1 egg
2 cups flour
1/2 teaspoon baking soda
1/2 cup butter or margarine
sugar
a little milk
Sieve together the flour, cinnamon, and baking soda. Cream the butter and sugar in another bowl. Separate the egg and add the yolk to the butter/sugar mix (reserving the white). Add the honey gradually and mix thoroughly, then mix in the flour mixture with a little bit of milk so that the batter is stirrable but thick. Whisk the egg white into a stiff froth and fold it into the batter. Half fill muffin tins with the mix. Sprinkle a little sugar on the tops. Bake at 425º F for 12-15 minutes, longer if needed to be cooked through.
Yield: 12 cakes
