Welsh cakes
- Number of Servings: 55
Ingredients
4 cups all-purpose white flour 1 tsp baking powder 1 tsp ground cinnamon (Ceylon, not American) 1 tsp ground allspice 1/2 tsp ground ginger 1/2 a whole nutmeg, grated fresh 1/4 tsp ground cardamom 1/4 tsp ground cloves 1 cup butter, unsalted, cold 3/4 cup granulated sugar 3/4 cup dried currants 3/4 cup, golden seedless raisins 2 large eggs, beaten ~3/4 cup milk, nonfat
Serving Size: Makes 55
Mix the flour, baking powder and spices, then cut in the butter (a food processor works fine). Mix in the sugar. Tip into a large bowl. Add the fruit and mix by hand. Add the egg and enough milk to make a stiff dough like pastry and mix. Roll out on a floured board to about 1/4" thickness. Cut out with 2" cookie cutter, re-rolling leftover bits to make more. Cook on ungreased non-stick griddle at medium about 5 min each side, or until browned both sides and dry in the middle. If necessary, lower the heat. Place on rack to cool, if they last that long. Can be kept for a few days wrapped in wax-paper in an airtight container.
Mix the flour, baking powder and spices, then cut in the butter (a food processor works fine). Mix in the sugar. Tip into a large bowl. Add the fruit and mix by hand. Add the egg and enough milk to make a stiff dough like pastry and mix. Roll out on a floured board to about 1/4" thickness. Cut out with 2" cookie cutter, re-rolling leftover bits to make more. Cook on ungreased non-stick griddle at medium about 5 min each side, or until browned both sides and dry in the middle. If necessary, lower the heat. Place on rack to cool, if they last that long. Can be kept for a few days wrapped in wax-paper in an airtight container.
Nutritional Info Amount Per Serving
- Calories: 93.6
- Total Fat: 3.7 g
- Cholesterol: 15.9 mg
- Sodium: 14.0 mg
- Total Carbs: 13.6 g
- Dietary Fiber: 0.4 g
- Protein: 1.7 g
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