Traditional welsh cakes
These cakes are small so use portion control.
- 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.