Welsh Cakes have been an all time favorite of both mine and my sister. This recipe is not a low calorie, but to engage in a more nutritious manner, I have now substituted a Nutriblend flour (made by Robinhood Flour) and cut the sugar back from my original recipe. You may also use a vegetable shortening or unsalted butter.
Traditional welsh cakes
- 3 cups Nutri-Blend flour by Robin Hood Flours
- 1/2 tsp soda
- 1/2 cup sugar
- 1/4 tsp mace
- 3/4 cup currants (may use raisins instead of currants)
- 2 beaten eggs (organic)
- 6 tbsp milk
- 1 1/2 tsp baking powder
- 1 tsp sea salt
- 1 tsp nutmeg
- 1 cup vegetable shortening or unsalted butter
- 1/4 cup fruit peel (optional - orange, lemon)
- Sift flour, sugar, soda, mace, nutmeg and a dash of sea salt together in a large bowl.
- Cut vegetable shortening or unsalted butter into flour mix, until the mixture forms little balls.
- Add egg and milk into the large bowl and stir until just mixed. Add currants (or raisins) into the mixture. Then, form the mixture into a dough ball and roll out on a clean floured surface to about 1/2 inch thick.
- You may need a little flour to cover your hands while rolling dough. Using a 2″ or 2 1/2″ cookie or biscuit cutter, cut out Welsh Cakes and place on a cookie sheet.
- Place on pre-heated Griddle (about 325 degrees). Flip when the underside becomes golden brown and watch carefully. Presto - we are done and we have beautiful traditional Welsh Cakes, lovely for a Brunch or Tea.