Welsh Tea Cakes

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Nutritional Info

Servings Per Recipe: 36
Amount Per Serving
Calories: 124.6

Total Fat: 5.7 g
Cholesterol: 13.2 mg
Sodium: 100.5 mg
Total Carbs: 17.1 g
Dietary Fiber: 0.5 g
Protein: 1.5 g

View full nutritional breakdown of Welsh Tea Cakes calories by ingredient

Introduction

Griddle tea cakes made by Great Grandma Cecilia Rees Elias Welsh while she was still in Wales (married there in 1910) and for all major holidays in the US. Not a sweet cookie but rather more of a tea biscuit. Family tradition dictates that the cooks have tea and cakes when the cooking is complete. Griddle tea cakes made by Great Grandma Cecilia Rees Elias Welsh while she was still in Wales (married there in 1910) and for all major holidays in the US. Not a sweet cookie but rather more of a tea biscuit. Family tradition dictates that the cooks have tea and cakes when the cooking is complete.

Minutes to Prepare: 30

Minutes to Cook: 30

Number of Servings: 36

Ingredients

1/2 Cup butter (unsalted)

1/2 Cup shortening

1 Cup granulated sugar

1/2 Cup milk, 1%

1 medium egg

3 Cups flour

1 tsp baking powder

1/2 tsp baking soda

1 tsp salt

1 tsp nutmeg

1 Cup Currants

Directions

Cream butter, shortening and sugar. Add milk and egg; blend well.
In a separate bowl blend flour, baking powder, baking soda, salt, nutmeg and currants. Mix dry ingredients and wet ingredients into one bowl.

Roll out dough 1/4" thick (about the thickness of the currants). Extra flour (lots) will be required to roll dough. Cut in biscuit-size circles (wine glass). Lightly grease a preheated griddle (same temperature as for pancakes). Brown cakes slowly on one side, turn and brown other side. Cool on cake rake. Makes 3 dozen.

Number of Servings: 36

Recipe submitted by SparkPeople user JESSLYN73.