WELSH TEACAKES

Standard

Don’t know why but I am craving these. Probably because I am on a diet. **sigh**  I like this recipe because it uses North American measures of cups and teaspoons and such. Despite living in the UK and loving almost everything about it, I am still a proponent of the Canadian method of cooking and baking using dry and liquid measures. (I do have lovely digital and mechanical scales which I use when making UK recipes, but I find the Canadian way so much quicker!)

WELSH TEACAKES

2 cups plain flour
1 teaspoon baking powder
1 teaspoon powdered allspice
1 teaspoon freshly ground nutmeg
¼ teaspoon salt
½ cup sugar
¼ cup butter
¼ cup lard or shortening
1 egg
¼ cup milk
cup dried currants

In a bowl, sift flour, baking powder, spices, salt, and sugar. Cut the butter and lard into the flour mixture until crumbly. Add the currants. Beat the egg into the milk and add to the flour mixture, blending well. Gather dough together into a ball and roll it out on a floured surface until about ¼ inch thick. Cut into two-inch rounds.

Heat frying pan or griddle until very hot, grease lightly with shortening. Cook teacakes on one side until brown, turn and cook on the other side until brown. Serve warm with clotted cream or butter and jam.


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