Welsh Tea Cakes - Revised
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 17
Ingredients
2 1/2 cups whole wheat flour2/3 cup sugar3/4 teaspoon ground mace1/2 teaspoon baking powder1/4 teaspoon salt1/3 cup nonfat plain yogurt1/3 cup dried currants5 tablespoons (about) milk1 egg
Mix first 5 ingredients in large bowl. Add yogurt and mix until mixture resembles fine meal. Add currants. Whisk 4 tablespoons milk and egg whites in small bowl. Add to dry ingredients; stir until moist clumps form, adding more milk if mixture is dry. Roll out dough on lightly floured surface to 1/2-inch-thick round. Using cookie cutter, cut out 2 1/2- to 3-inch rounds. Gather dough scraps; roll out to 1/2-inch-thick round. Cut out additional rounds.
Heat heavy large nonstick griddle or skillet over medium-high heat. Arrange 6 to 8 cakes on griddle. Reduce heat to low and cook until cakes are set and brown, turning occasionally, about 12 minutes. Transfer to rack. Repeat with remaining cakes. Serve warm or at room temperature.
Number of Servings: 17
Recipe submitted by SparkPeople user EMPIERCE.
Heat heavy large nonstick griddle or skillet over medium-high heat. Arrange 6 to 8 cakes on griddle. Reduce heat to low and cook until cakes are set and brown, turning occasionally, about 12 minutes. Transfer to rack. Repeat with remaining cakes. Serve warm or at room temperature.
Number of Servings: 17
Recipe submitted by SparkPeople user EMPIERCE.
Nutritional Info Amount Per Serving
- Calories: 106.7
- Total Fat: 0.4 g
- Cholesterol: 0.2 mg
- Sodium: 55.1 mg
- Total Carbs: 24.1 g
- Dietary Fiber: 2.3 g
- Protein: 3.2 g
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