Traditional Welsh Cake Cookies
3 ½ C Flour
½ tsp. Baking Powder
¼ tsp. Salt
Dash of Nutmeg & Allspice
1 C Sugar
½ pound of Fat (Lard & Butter are best)*
3-4 TBSP Milk
½ C Currants**
Measure flour, baking powder, salt and spcies into a bowl. Cut in the fat with pastry tool. Add 1 large egg, slightly beaten and ½ C Currants. Add milk, 1 Tablespoon at a time, blend together to form soft dough that is not sticky.
Roll the dough to ¼ inch thick on a lightly floured board. Cut into rounds with a floured fluted cutter about 2 inches in diameter.
Cook on a lightly greased electric griddle on medium heat (275 degrees) until they are golden brown, about 5 minutes per side. Roll in cinnamon sugar.
Makes approximately 24 – 2 inch cookies. They keep very well in a tin.
*We used half Shortening and half Butter
**We like Golden Raisins, so that’s what we use instead of Currants.
Enjoy! These are one of my favorite cookies! I hope you like them too!