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Susan Musgrave's Welsh Cake recipe

From  A Taste of Haida Gwaii by Susan Musgrave

Welsh Griddle Cakes

3 cups (700 mL) all­purpose flour

1 1⁄2 tsp (7 mL) baking powder

1⁄2 tsp (2 mL) baking soda

1⁄4 tsp (1 mL) salt

1 scant cup (240 mL) sugar

1 tsp (5 mL) freshly ground nutmeg

1⁄4 tsp (1 mL) ground mace

1 cup (240 mL) butter

3⁄4 cup (180 mL) currants

1⁄4 cup (60 mL) candied peel, finely chopped

2 eggs, beaten

6 Tbsp (90 mL) milk

What You Do:

1. Sift dry ingredients together.

2. Cut in butter until the texture of fine crumbs is formed.

3. Add currants, peel, eggs and milk; mix to a stiff dough.

4. Roll out to 1⁄4 inch (6 mm) thickness ­ try to handle the dough as little as possible ­ and

cut out in 2­inch (5 cm) rounds with a fluted cookie cutter. (The landlady at the

MacKenzie House B&B in Fort Macleod made a batch of Welsh cakes for me when I

arrived. She insisted the traditional shaped cookie­ cutter was fluted, but I don't think

anyone is going to hold it against you if you use any less traditional shape!)

5. Cook on low heat on a lightly greased preheated griddle, cast ­iron frying pan or electric

frying pan set at 250°F(120°C). Cook 4 minutes per side until golden brown.

6. Serve hot, by themselves, or with butter, jam or cheese. Serve them cold, cookie ­style,

after flavours have mellowed. Toast them, and then sprinkle with icing or berry sugar.

Tip: I have seen some recipes for Welsh cakes that use half lard/half butter. My grandmother

used bacon fat in all her baking ­ rock cakes, scones, even in the loaves of white bread she

baked every day. I think this is what made her baked goods so tender and flaky. They never

tasted of bacon, either.

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