Copyright © 2014 The FOURnet Information Network. All rights reserved.

WELSH TEA CAKES 
3 c. flour
3/4 c. butter
1 c. currants
1 c. sugar
2 eggs (beaten slightly)
3 tsp. baking powder
1/8 tsp. salt
1/4 c milk

Combine salt, baking powder and flour. Add butter and blend as in pastry. Add sugar, currants and eggs. Add slowly enough of the milk to form a soft rolling ball of dough.

Flour board and turn dough onto it. Sprinkle flour on batter and roll to 1/4 inch thick. Cut with small cookie cutter.

Bake slowly on a griddle over a low flame, to a light golden brown. Sprinkle with sugar when hot.

Share: Add review or comment

  email this recipe to:  
 

Printer Options: Standard | Word Search Puzzle

Some of the recipes other cooks are looking at right now:

  top of page



COOKS.COM - COOKING, RECIPES AND MORE
COPYRIGHT © 2014 The FOURnet Information Network | Privacy | TalkFood