Nancy Sherman's Welsh Currant Cakes
Nancy Sherman'S Welsh Currant Cakes is an moderately easy dinner. Made with 4 c. all-purpose flour (measure, then sift), 1 c. sugar, 2 tsp. baking powder, 1 tsp. ground nutmeg and 1/2 c. crisco (solid shortening), this recipe delivers authentic, satisfying flavors. Great for entertaining guests or a cozy night in.
Mix together the flour, sugar, baking powder and nutmeg.
Cut the Crisco and margarine in thoroughly, using pastry cutter or 2 knives.
Stir in the currants.
Beat together the eggs and milk; add milk mixture to flour mixture.
Stir with fork until dough forms.
Roll out to 1/4-inch thickness on lightly floured surface. Cut into 3-inch circles.
(Or, divide dough into 12 parts; pat or roll out each piece to 1/4-inch thickness.)
Bake on electric skillet set at 350Β°, or use heavy frying pan or griddle on low or a little above.
Pan should be hot enough to sizzle water.
Bake until set and lightly browned on bottom.
Turn like a hot cake; bake until other side is slightly browned and cake is cooked through (takes 5 to 8 minutes per side).
Cool on rack.
π· Perfect Pairings
Complete your meal with these
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