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Welsh Tea Cakes

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Welsh cakes are european snacks traditionally made in wales with curants and eggs with milk and flour. This recipe for welsh cakes is prepared with a similar batter with added spices like mace and nutmeg along with mixed peels and sugar for more flavor. baked and stored welsh cakes can be served with tea too.
  All purpose flour 3 Cup (48 tbs)
  Baking powder 1 1⁄2 Teaspoon
  Baking soda 1⁄2 Teaspoon
  Salt 1 Teaspoon
  Sugar 1 Cup (16 tbs)
  Ground nutmeg 1 Teaspoon
  Ground mace 1⁄4 Teaspoon
  Shortening 1 Cup (16 tbs)
  Currants 3⁄4 Cup (12 tbs)
  Eggs 2 , beaten
  Milk 6 Tablespoon
  Butter 3 Tablespoon (For cake slices, if desired while serving) (Optional)

Sift dry ingredients together in a bowl and cut in fat finely.
Add fruit, then eggs mixed with milk to make a stiff dough.
Roll to 1/4 inch thickness on a floured surface.
(It is more convenient to roll out half of the dough at a time.) Cut out rounds with a sharp 2 inch cookie cutter.
Bake on a heated griddle on low heat, or an electric frying pan set at 250F for 8 or 10 minutes.
When golden brown on one side, turn and bake second side until golden.
Serve hot with butter as a tea cake or serve cold.
Store in a covered container.
Welsh cakes keep well.

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