Welsh Tea Cakes Recipe - Allrecipes.com
Welsh Tea Cakes Recipe

Welsh Tea Cakes

Recipe by  

"Raisin cookie with a spice taste."

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Ingredients Edit and Save

Original recipe makes 4 dozen Change Servings
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Directions

  1. Combine dry ingredients in a mixing bowl. With a pastry blender, cut in butter until mixture resembles coarse meal. Stir in raisins.
  2. Place egg in a 1 cup measure; beat lightly with a fork. 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 ). On a floured surface, shape dough into a ball and knead lightly 5-6 times.
  3. Roll to 1/4 inch thickness and with a floured small biscuit cutter, cut into rounds. Bake at 350 degrees F (175 degrees C) on greased cookie sheet until slightly browned.
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Reviews More Reviews

Most Helpful Positive Review
Aug 28, 2009

Scotaway is correct. Welsh cakes should be cooked on a bake stone but a frying pan or electric griddle works well. Welsh cakes also have currents, not raisins. My cousin also adds a tablespoon of of decicated coconut if she she is mailing them away to help keep them fresher longer. For egg alergy, I have used 1/4 cup applesauce instead of egg, it worked very well. Glenys

 
Most Helpful Critical Review
Sep 29, 2008

My welsh friend tells me that they should be baked on top of the stove on a griddle (I DO MINE ON A LARGE FRY PAN I DONT HAVE A GRIDDLE) couple of minutes each side on a medium heat. Place on a plate with a clean tea cloth over till cool, then place in airtight container till required, but the wont last long. spread with butter, yummmmm

 

11 Ratings

Nov 15, 2007

My daughter made these as a "Welsh" dish for a school program on immigration. My main problem with the recipe is that it is somewhat unclear. The ingredient list calls for one quarter cup milk, yet the direction is for you to beat the egg in a cup measure and add milk to the one quarter cup line. That ended up being much less than a quarter cup of milk. The other criticism is that there is no time given for baking. We baked the cookies about until golden brown (25 minutes) and they came out too hard and dry. Not a bad cookie, but I wouldn't go to the trouble again with the kneading and cutting.

 
Nov 11, 2010

Unfortunately the directions are not clear enough especially when people have never had Welsh tea cake. Definitely make on a griddle - otherwise the results are far from good.

 
Dec 21, 2002

This is a very nice, soft cookie that will be a compliment to any tea! It has a great, delicate flavor. Thanks!

 
Dec 20, 2007

I have made this recipe several time. My Family and Friends love it. I boil the raisins for a few minutes till soft and drain them well to make it eaiser to work with. then drain well. Dust with sm amt of flour. A great recipe.

 
Aug 21, 2005

My only problem with this recipe is that raisins are too fat for a rolled cookie so I used currants instead. I also experimented with other liquids I could use instead of milk. Pumpkin pie filling and condensed tomato soup worked well. Yes, tomato soup!

 
Apr 26, 2010

I used to have an authentic Welsh Cake recipe, cooked on a griddle, but it has been misplaced. I tried this recipe to replace it; it is probably easier, being baked in the oven and turning out more like a cookie, but the taste is as I remember from the recipe I used to have, and the directions are clear and simple.

 

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Nutrition

  • Calories
  • 110 kcal
  • 5%
  • Carbohydrates
  • 16.8 g
  • 5%
  • Cholesterol
  • 19 mg
  • 6%
  • Fat
  • 4.2 g
  • 7%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 1.6 g
  • 3%
  • Sodium
  • 76 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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