Treat time! This recipe is sort of in honour of a good friend of mine. We were flatmates for several years in London and he was just here for his third visit! He would usually bring back a package of Welsh cakes when he'd gone home for a visit to Wales. It never occurred to me to try making them until recently for some reason, but now I know I'll be making them again soon. They are easy, light, and although there isn't a lot going for them as far as healthy eating, something I try to do here for the most part - they are such a lovely treat! The currants in them remind me of some scones with lemon and currants a cousin of mine used to make and I haven't had in years. Of course these go wonderfully with a nice cuppa! Enjoy!
I adapted these only slightly from a recipe in my Muffins and More (Company's Coming)book, reducing the salt and sugar just slightly. Their recipe calls for a mix of mixed peel and currants (which my flatmate confirmed is authentic) but I just used currants for the full measurement. I browned these a little more than they likely should be here, but it didn't end up mattering at all - they were lovely. Here's the recipe:
- 2 cups (500 ml) all-purpose flour
- 1/2 cup (125 ml) granulated sugar
- 2 teaspoons (10 ml) baking powder
- 1/4 teaspoon (1 ml) salt
- 1/4 teaspoon (1 ml) nutmeg
- 1/4 teaspoon (1 ml) cinnamon
- 1/2 cup (125 ml) butter
- 3/4 cup (175 ml) currants
In a large bowl, combine flour, sugar, baking powder, salt, nutmeg and cinnamon.
Cut in butter until crumbly, using a fork or pastry cutter.
Stir in currants.
Beat egg with a fork. Add the milk.
Stir into the flour, spices, butter and currant mixture.
Form into a flattened circle and roll out to about 1/4 inch (2/3 cm) thick on a floured surface.
Cut into 3" (7 cm) rounds or smaller.
Place in pan, something non-stick works well, and cook over medium heat until brown on both sides. Depends on the size you cut your circles as to how many you will end up with.