Traditional Welsh Cakes are packed with currants.
Yield: 12 cakes
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- 2 cups all-purpose flour
- ½ cup sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup butter
- ¼ cup plus 1 tablespoon vegetable shortening, divided
- ½ cup currants
- ⅓ cup milk
- In a medium bowl, combine flour, sugar, baking powder, and salt. Using a pastry blender, cut in butter and ¼ cup vegetable shortening until mixture resembles coarse crumbs. Stir in currants and milk.
- On a lightly floured surface, roll out dough to ½-inch thickness. Using 2¼-inch round cutter, cut cakes.
- Heat griddle or nonstick skillet over medium heat; melt remaining 1 tablespoon shortening. Cook cakes for 3 to 4 minutes per side, or until lightly browned.
TeaTime Magazine https://www.teatimemagazine.com/
From TeaTime September/October 2006
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