When I was a kid, this was a favorite from a nearby bakery. I liked them because they are not very sweet, and they can be a bit rubbery. I found a recipe from the JoyofBaking.com
They suggest baking on a griddle. I used my large cast-iron pan.
But I thought they were getting too dark.
They also said they could be done in the oven. They do not get very dark.
My guess is that I would probably start them on the griddle and finish in the oven.
And I modified it by changing half of the flour to whole wheat pie and pastry flour. I used 2/3 cup of currants and no peel.
Next time, I would probably use more currants, too. Especially since D said the bushes are getting huge! We should have a large crop this year.
They would be really good with jam and clotted cream!
The original recipe:
Welsh Cakes Recipe:
2 cups (260 grams) all-purpose flour
1/3 cup (65 grams) granulated white sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground mace
1/2 cup (113 grams) cold unsalted butter. diced
1/3 cup (80 ml) currants or raisins
1/4 cup (60 ml) chopped Mixed Peel (candied citrus peel)
1 large egg, lightly beaten
1/4 cup (60 ml) milk
Read more:http://www.joyofbaking.com/WelshCakes.html#ixzz32Nzgedtx
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