Friday, October 16, 2009
AKA Welsh Tea Cakes. I've made them twice now, and they are very nice. They aren't the gorgeous dainty little desserts you'd find in a magazine, they are more like comfort-food. And so I shall share the recipe. It should be noted that this picture is NOT mine, but the cakes look exactly like what this recipe makes.
3 C flour
1 Tbs baking powder
1/2 tsp salt
3/4 C butter
1 C dried currants
1/2 C sugar
3-4 Tbs milk
Butter, honey or marmalade for topping.
Cut butter into dry ingredients. In a small bowl, mix together currants, sugar and egg. Add to dry ingredients. Sprinkle in milk 1 Tbs at a time, mix until all ingredients are moist and dough almost cleans the sides of bowl. Gather dough into a ball and roll out 1/2" thick*. Cut into 2 1/2" circles. Cook on a lightly greased griddle or skillet about 3-5 minutes until golden brown. Turn and cook on the other side, then roll in sugar.
*You probably want them a tad thinner than that, or you might end up with slightly doughy centers. I was amazed that they cooked in so short a time as it is.
Also, the recipe says this makes 5 dozen. Following the instructions exactly, I got two. I don't know why the difference, but it's so.
These cakes are best fresh with strong unsweetened tea (imo), but left-overs are excellent when slightly toasted. They also freeze very well.