The Recipe Bin: Welsh - Desserts & Candies



    Welsh Tea Cakes
     
     
    2 cups Flour
    ¾ cup Sugar
    1 tsp Baking Powder
    ½ cup Butter
    ½ cup Currants Or Raisins
    1 Egg
    ¼ tsp Salt
    ½ tsp Nutmeg
     
     
      • 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.

    unknown calories per serving.

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