WELSH TEA CAKES

marti

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WELSH TEA CAKES

From cooks.com

3 c. flour

3/4 c. butter

1 c. currants

1 c. sugar

2 eggs (beaten slightly)

3 tsp. baking powder

1/8 tsp. salt

1/4 c milk

Combine salt, baking powder and flour. Add butter and blend as in pastry. Add sugar, currants and eggs. Add slowly enough of the milk to form a soft rolling

ball of dough.

Flour board and turn dough onto it. Sprinkle flour on batter and roll to 1/4 inch thick. Cut with small cookie cutter.

Bake slowly on a griddle over a low flame, to a light golden brown. Sprinkle with sugar when hot.
 
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