These are very easy to make, and delicious in their simplicity. I remember one year when we had a tent at the area Highland Games, we sold out of them in a short time, much to the chagrin of a vendor there only featuring Welsh Cakes. We noticed a lot of their packages were in the bins from dissatisfied customers, a shame, but good for us! I did feature this a few years ago, but had a request for it, hope you enjoy my version, adapted from my own original recipe and additions from former tea room customers originally from Wales.
Yields: 2-3 dozen
Ingredients
- 2 cups all purpose flour
- 3/4 cup butter
- 1-1/2 tsp baking powder
- 1 cup currants
- 1/2 cup sugar
- 2 eggs, beaten
- 1/4 tsp nutmeg
- 1/4 cup milk
- 1/8 tsp salt
Instructions
- Lightly grease electric griddle/frying pan and set at 350 degrees.
- Mix well dry ingredients.
- Cut in butter until resembles coarse breadcrumbs, add currants.
- Add eggs and milk and mix into soft dough.
- Turn out onto lightly floured board, (dough will be soft) and gently roll or pat to about half an inch.
- Cut with 2” round cutter and place onto griddle.
- Allow to cook until lightly browned and then flip the cake over for the other side to cook.
- Can add a sprinkle of sugar at this point.
Recipe from Sandra Cherry, Union Jack Food Columnist. Queries, comments and recipes are welcome, and I can be reached at Yourcuppatea1@yahoo.com.
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