Welsh Cakes
This recipe is from Chatelaine's Heritage Collection of Recipes, published in 1968. I didn't have any mixed peel but they are really good with just currants. Fried them on an electric griddle. Had to increase the temperature to 300F as the heat varies considerably across the griddle top. They are seriously addictive!!!!
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INGREDIENTS
Nutrition- 3cups all-purpose flour
- 1 1⁄2teaspoons baking powder
- 1⁄2teaspoon baking soda
- 1teaspoon salt
- 1cup sugar
- 1teaspoon ground nutmeg
- 1⁄4teaspoon ground mace
- 1cup shortening
- 3⁄4cup currants
- 1⁄4cup mixed peel, finely chopped
- 2
- 6tablespoons milk
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DIRECTIONS
- Sift dry ingredients together in a bowl and cut in shortening finely. Add fruit, then eggs mixed with milk to make a stiff dough. (I ended up using my hands to get it to combine.)
- Roll to 1/4-inch thickness on a floured surface. (It is more convenient to roll out half the dough at a time.) Cut out rounds with a sharp two-inch cookie cutter.
- Bake on a heated griddle on low heat, or an electric fry pan set at 250F for 8 to 10 minutes. When golden brown on one side, turn and bake second side until golden.
- Serve hot with butter as a tea cake or serve cold. Store in a covered container.
- NOTE: Shortening is satisfactory in this recipe but butter or hard margarine gives a richer flavour and colour. (I used hard margarine.) I estimated two as a serving. (Don't think you'll stop with two!).
- Makes about 4 1/2 dozen.
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