Welsh Tea Cakes Recipes

WELSH CAKES

Welsh Cakes image

We attended a county fair in Wales and the ladies of the local church were baking and selling these. We asked for the recipe and they graciously shared it with us. This has been converted to US standard. They are delicious and not as sweet as some of our style cookies. Dried currants can be used in place of the raisins.

Provided by Flo Buehler

Categories World Cuisine Recipes European UK and Ireland Welsh

Yield 24

Number Of Ingredients 9

Ingredients

4 cups all-purpose flour
4 teaspoons baking powder
½ teaspoon salt
6 tablespoons butter, softened
6 tablespoons lard
1 ½ cups white sugar
2 cups raisins
4 eggs
8 tablespoons milk

Steps:

Sift flour, baking powder and salt into bowl. Put in butter and lard and mix until resembles fine breadcrumbs. Stir in sugar and currants or raisins. Beat the eggs lightly and add to flour mixture with just enough milk to make a firm dough similar to shortcrust pastry.
Chill dough 1 to 2 hours.
Roll the dough to 1/4 inch on floured surface and cut with 3 inch rounds. Bake the cakes on a greased griddle or frying pan (I use my electric skillet with just a little non-stick spray) over low heat until golden brown. Cool and sprinkle with sugar. These also freeze well.

Nutrition Facts : Calories 234.5 calories, Carbohydrate 39.8 g, Cholesterol 42.1 mg, Fat 7.3 g, Fiber 1.1 g, Protein 3.8 g, SaturatedFat 3.4 g, Sodium 165.8 mg, Sugar 21 g

WELSH TEA CAKES

Welsh Tea Cakes image

Provided by Anne Jones

Categories Bread Brunch Bake Easter Spring Bon Appétit Pacific Palisades California Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes about 17

Number Of Ingredients 10

Ingredients

2 1/2 cups all purpose flour
2/3 cup sugar
3/4 teaspoon ground mace
1/2 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into pieces
6 tablespoons chilled vegetable shortening
1/3 cup dried currants
5 tablespoons (about) milk
1 egg

Steps:

Mix first 5 ingredients in large bowl. Add butter and shortening and rub with fingertips until mixture resembles fine meal. Add currants. Whisk 4 tablespoons milk and egg in small bowl. Add to dry ingredients; stir until moist clumps form, adding more milk if mixture is dry. Roll out dough on lightly floured surface to 1/2-inch-thick round. Using cookie cutter, cut out 2 1/2- to 3-inch rounds. Gather dough scraps; roll out to 1/2-inch-thick round. Cut out additional rounds.
Heat heavy large nonstick griddle or skillet over medium-high heat. Arrange 6 to 8 cakes on griddle. Reduce heat to low and cook until cakes are set and brown, turning occasionally, about 12 minutes. Transfer to rack. Repeat with remaining cakes. Serve warm or at room temperature.

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