Best 4 Welsh Tea Cakes Recipes
Often called "Welsh cakes" or "griddle scones," Welsh tea cakes are a type of sweet, griddle-cooked flatbread traditionally associated with Wales, a country that is part of the United Kingdom. First-time tasters are often surprised to find that modern Welsh tea cakes, despite their name, contain no tea leaves or tea flavoring. Instead, the term "tea cake" in this instance refers to a small, flat cake meant to be served at teatime or with afternoon tea, a traditional British afternoon meal. Welsh tea cakes are a delightful treat that can be enjoyed by people of all ages, and can be served as a breakfast item, sweet snack, or evening dessert.
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WELSH TEA CAKES
Raisin cookie with a spice taste.
Provided by Suzanne Stull
Categories World Cuisine Recipes European UK and Ireland Welsh
Yield 24
Number Of Ingredients 9
Steps:
- Combine dry ingredients in a mixing bowl. With a pastry blender, cut in butter until mixture resembles coarse meal. Stir in raisins.
- Place egg in a 1 cup measure; beat lightly with a fork. Add milk to the 1/4 cup mark; pour into flour mixture and stir with fork to make a soft dough; ( a little more milk may be needed ). On a floured surface, shape dough into a ball and knead lightly 5-6 times.
- Roll to 1/4 inch thickness and with a floured small biscuit cutter, cut into rounds. Bake at 350 degrees F (175 degrees C) on greased cookie sheet until slightly browned.
Nutrition Facts : Calories 109.7 calories, Carbohydrate 16.8 g, Cholesterol 18.1 mg, Fat 4.2 g, Fiber 0.4 g, Protein 1.6 g, SaturatedFat 2.6 g, Sodium 76.3 mg, Sugar 8.2 g
WELSH TEA CAKES
These longtime family favorites are crisp on the outside, slightly chewy in the center and full of currants. The dough is not overly sweet, so sprinkling the tops with sugar enhances the flavor and gives them a nice look.-Wendy Lehman, Huron, Ohio
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 3 dozen.
Number Of Ingredients 9
Steps:
- Place flour in a large bowl; cut in butter until mixture resembles coarse crumbs. Add the sugar, oats and nutmeg. Stir in the eggs and milk. Fold in currants., On a heavily floured surface, roll out dough to 1/4-in. thickness. Cut with a floured 2-1/2-in round cookie cutter. Place 2 in. apart on greased baking sheets. Sprinkle with sugar if desired. , Bake at 350° for 12-16 minutes or until lightly browned. Remove to wire racks to cool.
Nutrition Facts : Calories 111 calories, Fat 6g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 56mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 1g fiber), Protein 2g protein.
WELSH TEA CAKES
Provided by Anne Jones
Categories Bread Brunch Bake Easter Spring Bon Appétit Pacific Palisades California Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 17
Number Of Ingredients 10
Steps:
- 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 1/2-inch-thick round. Using cookie cutter, cut out 2 1/2- to 3-inch rounds. Gather dough scraps; roll out to 1/2-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.
WELSH TEA CAKES
My Father's cousins wife, (did you get that)...LOL used to visit our home when I was very young and when she came she always brought these wonderful little tea cakes. Needless to say, my brother, sister and I would devour them. Thankfully she gave my Mother the recipe and it has been passed down. I know you will love these very...
Provided by Candy Beard
Categories Other Desserts
Number Of Ingredients 6
Steps:
- 1. Combine flour, baking powder and butter: mix well then add currants, sugar and eggs. Roll out on clean surface using powdered sugar to dust the space you will roll your dough on. Cut with cookie cutter of choice. I like to use a nice round one. Cook in iron skillet like you would a pancake until golden in color. Makes about 4 1/2 dozen.
Tips:
- For a crispier crust, chill the dough for at least 30 minutes before baking.
- Use a light touch when mixing the dough to avoid overworking it.
- If the dough is too sticky, add a little more flour, one tablespoon at a time.
- Do not overbake the teacakes. They should be golden brown on the outside and just cooked through in the center.
- Let the teacakes cool slightly before serving to allow the flavors to develop.
Conclusion:
Welsh teacakes are a delicious and easy-to-make treat that can be enjoyed for breakfast, lunch, or dinner. They are perfect for a quick snack or as a dessert. With their simple ingredients and straightforward instructions, these teacakes are a great option for both experienced and novice bakers. So next time you're looking for a sweet and satisfying treat, give Welsh teacakes a try. You won't be disappointed!
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