Ingredients
24
24 servings
- •4 cups all-purpose flour
- •4 teaspoons baking powder
- •0.5 teaspoon salt
- •6 tablespoons butter, softened
- •6 tablespoons lard
- •1.5 cups white sugar
- •2 cups raisins
- •4 eggs
- •8 tablespoons milk
Instructions
- Sift flour, baking powder and salt into bowl. Put in butter and lard and mix until resembles fine breadcrumbs. Stir in sugar and currants or raisins. Beat the eggs lightly and add to flour mixture with just enough milk to make a firm dough similar to shortcrust pastry.
- Chill dough 1 to 2 hours.
- Roll the dough to 1/4 inch on floured surface and cut with 3 inch rounds. Bake the cakes on a greased griddle or frying pan (I use my electric skillet with just a little non-stick spray) over low heat until golden brown. Cool and sprinkle with sugar. These also freeze well.
Nutritional Facts
Per 24 servings
- Calories: 235
- Carbohydrate: 40g
- Fat: 7g
- Fiber: 1g
- Protein: 4g
- Sugar: 21g
Related Recipes
Welsh Cookies
Welsh Bread
Tea Cakes II
Tea Cakes I
Traditional Welsh Rarebit
Welsh Rabbit
Tea Cakes
Old Fashioned Tea Cakes II
Mississippi Tea Cakes
Tea Biscuits
Wonderful Streusbury Cake
