Welsh Tea Cakes

Welsh Tea Cakes

(Webmaster's Note: There are many variations of the basic Welsh Tea Cake recipe -- this recipe is from George Richards, a member of the Welsh Society of Central Ohio and a founding member of the Welsh Country Dancers of Central Ohio.)

2 cups all-purpose flour	4 tsp. cinnamon
1 cup granulated sugar	1 cup currants (half box)
1 tsp. baking soda	1 cup (2 sticks) butter
2 tsp. baking powder	2 eggs
1 tsp. salt	1/2 cup milk
3 tsp. nutmeg

Mix all dry ingredients. Soften butter and cut into dry ingredients with a pastry cutter.

Beat eggs and milk together, add to dry ingredients until uniformly mixed.

Divide dough in half and chill. Place half of dough on floured board or pastry cloth.

Roll out into 1/4 inch thickness. Cut with inch cookie or biscuit cutter. Repeat with other half. Set griddle or skillet on 325° or on stove over low heat. Cook tea cakes for approximately 3 minutes until light brown. Turn once. Do not overcook. (This recipe uses a Teflon skillet with no grease.)

Yield: 6-7 dozen

January/February 2005 issue of Dragon Tales

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