Welsh Cakes

This recipe is an old recipe that comes from the same family as scones. It is cooked on a burner instead of the oven. My mother is Welsh so I believe the recipe has been in the family for many years.

Ingredients: 1 cup flour, 4 tsp. baking power, 2/3 tsp. salt, 3 T sugar (this can be reduced), 4 T butter, about ½ cup milk, 1 egg beaten, 1 cup currants. Optional rind of 1 lemon.

Cooking directions: Cut shortening into flour. Add currants and lemon peel if used. Add egg and enough milk to make a soft dough. Knead dough for about ½ minute. Roll 1/3 to ½ inch thick. Use a small glass (or cookie cutter) 2 to 3 inches in diameter to cut dough into circles. Heat a griddle to medium heat. You should not need to grease the griddle. Put the cakes on the griddle and fry until the first side is a light brown, flip the cakes over and cook until the next side is also brown. I usually press the cakes down when they are first turned over because they rise quite well.

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