Welsh tea cakes

1 servings

Ingredients

Quantity Ingredient
2½ cup All purpose flour
⅔ cup Sugar
¾ teaspoon Ground mace
½ teaspoon Baking powder
¼ teaspoon Salt
6 tablespoons Chilled unsalted butter; cut into pieces
; (3/4 stick)
6 tablespoons Chilled vegetable shortening
⅓ cup Dried currants
5 tablespoons Milk; (about)
1 Egg

Directions

Mix first 5 ingredients in large bowl. Add butter and shortening and rub with fingertips until mixture resembles fine meal. Add currants. Whisk 4 tablespoons milk and egg 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 ½-inch-thick round. Using cookie cutter, cut out 2½- to 3-inch rounds. Gather dough scraps; roll out to ½-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.

Makes about 17.

Bon Appetit March 1994

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