|The Recipe Bin: Welsh - Desserts & Candies|
|Welsh Tea Cakes|
|Combine dry ingredients in a mixing bowl; blend well. With a pastry blender, cut in butter
until mixture resembles coarse meal, stir in currants. Place egg in a 1 cup measure; beat
lightly with a fork. Add milk to the ¼ cup mark; pour into flour mixture and stir with
fork to make a soft dough. A little more milk may be needed.
On a floured surface shape dough into a ball and knead lightly 5-6 times.
Roll to ¼-inch thickness and with a floured small biscuit cutter, cut into rounds. Bake at 350°F on a cookie sheet until slightly browned.
Cool on rack.
Keeps well stored in a metal container.
|Makes approximately 8 servings.|