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Welsh Breakfast Cakes

Yield: 36 (3-4-inch cakes)
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients

  • 3 cups (426 g) all-purpose flour
  • 1 cup (212 g) sugar
  • 2 teaspoons baking powder
  • ½ teaspoon nutmeg
  • ¼ teaspoon salt
  • 1 cup (227 g) butter, cut into pieces
  • ¾ currants, optional – I left out
  • 2 large eggs beaten with enough milk to yield 3/4 cup liquid

Instructions 

  • In a medium sized mixing bowl, sift together the flour, sugar, baking powder, nutmeg and salt. Cut in the butter until the mixture is a coarse, even consistency. Add the currants, then add the egg and milk. Stir to form a soft dough.
  • Divide the dough in half and working with one half at a time (keep the other refrigerated, especially if your kitchen is warm), roll the dough into a circle 1/4-inch thick. Using a biscuit cutter or other small round cutter, cut circles of dough. Heat an ungreased skillet or griddle over medium heat (on my electric griddle I preheated to 300 degrees).
  • Fry the cakes for about 2 minutes on the first side and an additional 1 1/2 minutes on the second, or until both sides are golden brown. As with pancakes, you’ll have to adjust the heat if you find the cakes are browned on the outside before they are thoroughly cooked in the middle. Repeat with the remaining dough.
  • Keep the cakes warm in a 200 degree oven until ready to serve. Sprinkle with granulated sugar or cinnamon-sugar before serving, if desired.