If I had to pick just one recipe as my very favorite from all the baked items Nana made – it would be this one for her Welsh Cakes. They are a lovely little snack – with tea or just when you need to grab something and go. Just typing out this recipe makes me want to go and make some.
This recipe works really well with a sugar substitute like Equal too – if you are looking for ways to cut back on the sugar used.
Welsh Cakes Recipe
- 2 cups all purpose flour
- few grains of salt
- sprinkle of nutmeg
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 cups of sugar (or Equal)
- 1/4 cup hard margarine and 1/4 cup lard
- 1/2 cup washed currants
- 2 eggs beaten
- 1 tsp vanilla
- 1/4 cup milk
- Mix together the flour, salt, nutmeg, baking powder, baking soda and sugar.
- Cut in (with 2 knives) the hard margarine and lard. Rub the mixture together between your hands to ‘crumble’ it
- Add the currants to the mixture.
- In a second bowl beat to eggs with a fork and add 1 tsp of vanilla and 1/4 cup of milk. Fold this into the flour mixture gently to make a soft dough.
- Flour hands and the board you will be using to roll the dough.
- Break some dough off and roll very gently, pick up the piece of dough and turn it over and roll it gently on the other side. Continue until it is about 1/4 inch thick.
- In a heavy frying pan (cast iron works best) sprinkle a little flour and cook the Welsh Cake slowly (on low heat – no higher than 1 on a numbered dial).
- Cool on wire rack. Cover them with a tea towel.