Welsh Tea Cakes Recipe
Ingredients
| All purpose flour | 3 Cup (48 tbs) | |
| Baking powder | 1 1⁄2 Teaspoon | |
| Baking soda | 1⁄2 Teaspoon | |
| Salt | 1 Teaspoon | |
| Sugar | 1 Cup (16 tbs) | |
| Ground nutmeg | 1 Teaspoon | |
| Ground mace | 1⁄4 Teaspoon | |
| Shortening | 1 Cup (16 tbs) | |
| Currants | 3⁄4 Cup (12 tbs) | |
| Eggs | 2 , beaten | |
| Milk | 6 Tablespoon |
Nutrition Facts
Serving size: Complete recipe
Calories 4231 Calories from Fat 1978
% Daily Value*
Total Fat 224 g344.4%
Saturated Fat 58 g290%
Trans Fat 27 g
Cholesterol 432 mg144%
Sodium 3408.2 mg142%
Total Carbohydrates 508 g169.4%
Dietary Fiber 15 g60.2%
Sugars 214 g
Protein 56 g111.5%
Vitamin A 12.6% Vitamin C 58.1%
Calcium 80.9% Iron 119.2%
*Based on a 2000 Calorie diet
Directions
Add fruit, then eggs mixed with milk to make a stiff dough.
Roll to 1/4 inch thickness on a floured surface.
(It is more convenient to roll out half of the dough at a time.) Cut out rounds with a sharp 2 inch cookie cutter.
Bake on a heated griddle on low heat, or an electric frying pan set at 250F for 8 or 10 minutes.
When golden brown on one side, turn and bake second side until golden.
Serve hot with butter as a tea cake or serve cold.
Store in a covered container.
Welsh cakes keep well.
Chef
