Welsh cakes

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Nutritional Info
  • Servings Per Recipe: 55
  • Amount Per Serving
  • Calories: 91.9
  • Total Fat: 3.6 g
  • Cholesterol: 12.5 mg
  • Sodium: 12.3 mg
  • Total Carbs: 13.6 g
  • Dietary Fiber: 0.4 g
  • Protein: 1.5 g

View full nutritional breakdown of Welsh cakes calories by ingredient
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Submitted by: LESLEY210

Number of Servings: 55


    All purpose white flour, 4 cups
    Baking Powder, 1 tsp
    Cinnamon, 1/2 tsp
    Allspice, 1/2 tsp
    Ginger, 1 tsp
    Nutmeg, fresh grated, 1/2 tsp
    Cardomom, ground, 1/8 tsp
    Cloves, ground, 1/8 tsp
    Butter, unsalted, cold, 1 cup (no less)
    Granulated Sugar, 3/4 cup
    Egg, fresh, beaten, 1 large
    Raisins, golden seedless, 3/4 cup, packed
    Currants, 3/4 cup
    Milk, nonfat (skim milk), about 1/2 cup


If you can find English-style mixed spice you can replace all the spices except the nutmeg with that, 2 tsp. The nutmeg has to be fresh-grated.


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 paste 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.

TAGS:  Snacks |

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