Welsh Tea Cakes
Serves: 2
Jewel Boehm
1 January 1970
Based on User reviews:
47
Spice
43
Sweetness
49
Sourness
42
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
2 cups
All-Purpose Flour3 cup
White Sugar1 tsp
Baking Powder1 cup
Butter1 cup
Raisin1 cup
Milk1
Egg1 tsp
Salt1 tsp
Ground NutmegDirections:
1
Combine dry ingredients in a mixing bowl
2
With a pastry blender, cut in butter until mixture resembles coarse meal
3
Stir in raisins
4
Place egg in a 1 cup measure; beat lightly with a fork
5
Add milk to the 1/4 cup mark; pour into flour mixture and stir with fork to make a soft dough; ( a little more milk may be needed )
6
On a floured surface, shape dough into a ball and knead lightly 5-6 times
7
Roll to 1/4 inch thickness and with a floured small biscuit cutter, cut into rounds
8
Bake at 350 degrees F (175 degrees C) on greased cookie sheet until slightly browned