Welsh Cakes

12 ingredients
6 steps

Ingredients

  • 3 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup sugar
  • 1 teaspoon ground nutmeg
  • 1/4 teaspoon ground mace
  • 1 cup shortening
  • 3/4 cup currants
  • 1/4 cup mixed peel, finely chopped
  • 2 eggs, beaten
  • 6 tablespoons milk

Directions

  1. 1
    Sift dry ingredients together in a bowl and cut in shortening finely. Add fruit, then eggs mixed with milk to make a stiff dough. (I ended up using my hands to get it to combine.)
  2. 2
    Roll to 1/4-inch thickness on a floured surface. (It is more convenient to roll out half the dough at a time.) Cut out rounds with a sharp two-inch cookie cutter.
  3. 3
    Bake on a heated griddle on low heat, or an electric fry pan set at 250F for 8 to 10 minutes. When golden brown on one side, turn and bake second side until golden.
  4. 4
    Serve hot with butter as a tea cake or serve cold. Store in a covered container.
  5. 5
    NOTE: Shortening is satisfactory in this recipe but butter or hard margarine gives a richer flavour and colour. (I used hard margarine.) I estimated two as a serving. (Don't think you'll stop with two!).
  6. 6
    Makes about 4 1/2 dozen.

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