Welsh Cakes

by Rachel on November 8, 2010

Teeny Tiny Welsh Cakes.

My stepmom makes these teeny tiny cakes every year in December.  My children and I wish she would make them more often.  Thankfully she makes a large batch and they last, refrigerated, for weeks if we don’t Hoover them too quickly.  They are the most delightful little treats.  I think they would make a great addition to Thanksgiving, or even Halloween.  Maybe I can talk her into making them a bit earlier this year.  Now, one warning – this is a multipart recipe and it does require that you own both a stand mixer with a dough hook AND an electric griddle.  That said, if you have the patience and give these a try, you’ll be so glad you did.

Welsh Cakes (4 ½ dozen cakes)

  • 3 cups un-sifted flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup sugar
  • 1 teaspoon nutmeg
  • ½ teaspoon mace
  • 1 cup butter, cold
  • 1 cup currants
  • 1 ½ cups of a mix of candied orange and lemon peel
  • 2 eggs beaten
  • 6 tablespoons of milk

Sift together the dry ingredients.  Using a pastry blender cut in the butter.  Toss the candied fruit into the butter flour mixture.  Mix the eggs and milk together separately and then add to batter.

Put the batter in an electric mixer with a dough hook and mix until just blended.  Let the dough sit, covered, in the fridge for a couple of hours (2-3 will do).

Roll out the dough onto a floured surface (kitchen counter or wooden board).  Use a round cookie cutter to cut the dough into rounds about ¼- inch thick.  We use a little cookie cutter, but when my grandmother made cookies like this she always used a small water glass.  Either way will work.  Heat your electric griddle to 325 degrees.  Cook the cakes about 8 minutes on each side until golden.  Do not butter or grease the griddle.

Keep your Welsh cakes in the fridge in an airtight container and they will last for a month.  They are better on the second day (and the third, fourth and fifth days).

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