Welsh Cakes

Welsh Cakes

Traditional Welsh Cakes are packed with currants.

Welsh Cakes
Yield: 12 cakes
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  1. 2 cups all-purpose flour
  2. ½ cup sugar
  3. 1 teaspoon baking powder
  4. ¼ teaspoon salt
  5. ¼ cup butter
  6. ¼ cup plus 1 tablespoon vegetable shortening, divided
  7. ½ cup currants
  8. ⅓ cup milk
  1. 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.
  2. On a lightly floured surface, roll out dough to ½-inch thickness. Using 2¼-inch round cutter, cut cakes.
  3. 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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