Rising to popularity in the nineteenth century, currant-studded Welsh Cakes turn toasty and fragrant on the griddle.
Makes approximately 15
- 2¼ cups all-purpose flour
- 1 cup castor (superfine) sugar, divided
- 1½ teaspoons baking powder
- 1 teaspoon kosher salt
- ¼ teaspoon ground mace*
- ½ cup cold unsalted butter, cut into cubes
- ⅔ cup currants
- 2 large eggs, lightly beaten
- 3 tablespoons whole milk
- 3 teaspoons butter
- In a medium bowl, whisk together flour, ⅓ cup superfine sugar, baking powder, salt, and mace. Add cold unsalted butter cubes, and using a pastry blender, cut in butter until crumbly. (Mixture should be the consistency of breadcrumbs.) Stir in currants. Add lightly beaten eggs and whole milk, and stir until a soft dough forms. Knead in the bowl until no dry bits remain.
- On a lightly floured surface, roll dough to a ¼-inch thickness. Using a fluted 3-inch round cutter, cut dough into disks. Reroll scraps as needed.
- Heat a 12-inch cast-iron skillet over medium-low heat. Melt 1 teaspoon butter in skillet. Using a paper towel, carefully remove excess from pan. Place 5 disks in pan, and let cook until golden brown, about 3 minutes per side. Immediately toss in remaining ⅔ cup castor sugar. Repeat with remaining dough, greasing pan with butter each time. Serve warm or at room temperature.
*Substitute 1 teaspoon ground nutmeg for ¼ teaspoon ground mace, if desired.