Welsh Tea Cakes

Categories: March 1994
Yield: 1 servings

2 1/2 c All purpose flour
2/3 c Sugar
3/4 ts Ground mace
1/2 ts Baking powder
1/4 ts Salt
6 tb Chilled unsalted butter; cut
-into pieces
; (3/4 stick)
6 tb Chilled vegetable shortening
1/3 c Dried currants
5 tb Milk; (about)
1 Egg

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.

Makes about 17.

Bon Appetit March 1994

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