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Recipe of the week: Welsh Cakes

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Recipe of the week: Welsh Cakes

One of the best souvenirs you can bring home from a trip is a recipe. Though I visited the beautiful country of Wales over ten years ago, our family still enjoys these tasty treats, and I hope yours will, too.

These mini griddlecakes are to the Welsh as scones are to the English. They are the perfect companion to a cuppa tea. 



4 cups flour

½ teaspoon salt

4 teaspoons baking powder

1/3 cup lard or shortening

1/3 cup softened salted butter

1 ½ cups white sugar

2 cups currants (or raisins)

4 eggs

½ cup milk

Powdered sugar



Combine flour, baking powder and salt. Add lard and butter and mix until slightly crumbly. Stir in sugar and currants. Beat eggs and add to mixture along with milk. Dough should be firm.

Chill dough for 1 to 2 hours or overnight.

Roll dough to a quarter-inch thickness on a floured surface and cut with a round cookie cutter (a glass works fine as well). Dough tends to be sticky, so don’t skimp on the flour. 

Grease frying pan and bake at a low heat until golden brown, about three-four minutes on each side. They’ll burn easily if the heat is too high. Cool and sprinkle with powdered sugar. 


Jennifer Merrick is a freelance writer, photographer, and avid traveler based in Toronto.

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