Best 4 Welsh Tea Cakes Recipes
**Welsh tea cakes**, also known as bara brith, are a traditional Welsh fruit cake or bread typically served with a cup of tea. It is characterized by its dense, moist texture and is studded with dried fruits and spices, giving it a sweet and flavorful taste. The aroma of freshly baked Welsh tea cakes fills the air with a warm and inviting fragrance, making them a delightful treat for any occasion.
This article presents a collection of Welsh tea cake recipes, each with its unique twist on this classic dish. From the traditional recipe using a combination of dried fruits and spices to variations that incorporate different flavors and textures, these recipes offer a diverse range of options for bakers of all skill levels.
Whether you prefer the classic combination of currants, raisins, and mixed peel, or want to experiment with additions like chocolate chips, nuts, or citrus zest, there's a recipe here to suit your taste preferences. With step-by-step instructions, helpful tips, and beautiful photos, this article provides all the resources you need to create delicious and authentic Welsh tea cakes that will impress your family and friends.
WELSH TEA CAKES
Raisin cookie with a spice taste.
Provided by Suzanne Stull
Categories World Cuisine Recipes European UK and Ireland Welsh
Yield 24
Number Of Ingredients 9
Steps:
- Combine dry ingredients in a mixing bowl. With a pastry blender, cut in butter until mixture resembles coarse meal. Stir in raisins.
- 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.
- 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.
Nutrition Facts : Calories 109.7 calories, Carbohydrate 16.8 g, Cholesterol 18.1 mg, Fat 4.2 g, Fiber 0.4 g, Protein 1.6 g, SaturatedFat 2.6 g, Sodium 76.3 mg, Sugar 8.2 g
WELSH TEA CAKES
These longtime family favorites are crisp on the outside, slightly chewy in the center and full of currants. The dough is not overly sweet, so sprinkling the tops with sugar enhances the flavor and gives them a nice look.-Wendy Lehman, Huron, Ohio
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 3 dozen.
Number Of Ingredients 9
Steps:
- Place flour in a large bowl; cut in butter until mixture resembles coarse crumbs. Add the sugar, oats and nutmeg. Stir in the eggs and milk. Fold in currants., On a heavily floured surface, roll out dough to 1/4-in. thickness. Cut with a floured 2-1/2-in round cookie cutter. Place 2 in. apart on greased baking sheets. Sprinkle with sugar if desired. , Bake at 350° for 12-16 minutes or until lightly browned. Remove to wire racks to cool.
Nutrition Facts : Calories 111 calories, Fat 6g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 56mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 1g fiber), Protein 2g protein.
WELSH TEA CAKES
Provided by Anne Jones
Categories Bread Brunch Bake Easter Spring Bon Appétit Pacific Palisades California Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 17
Number Of Ingredients 10
Steps:
- Mix first 5 ingredients in large bowl. Add butter and shortening and rub with fingertips until mixture resembles fine meal. Add currants. Whisk 4 tablespoons milk and egg in small bowl. Add to dry ingredients; stir until moist clumps form, adding more milk if mixture is dry. Roll out dough on lightly floured surface to 1/2-inch-thick round. Using cookie cutter, cut out 2 1/2- to 3-inch rounds. Gather dough scraps; roll out to 1/2-inch-thick round. Cut out additional rounds.
- Heat heavy large nonstick griddle or skillet over medium-high heat. Arrange 6 to 8 cakes on griddle. Reduce heat to low and cook until cakes are set and brown, turning occasionally, about 12 minutes. Transfer to rack. Repeat with remaining cakes. Serve warm or at room temperature.
WELSH TEA CAKES
My Father's cousins wife, (did you get that)...LOL used to visit our home when I was very young and when she came she always brought these wonderful little tea cakes. Needless to say, my brother, sister and I would devour them. Thankfully she gave my Mother the recipe and it has been passed down. I know you will love these very...
Provided by Candy Beard
Categories Other Desserts
Number Of Ingredients 6
Steps:
- 1. Combine flour, baking powder and butter: mix well then add currants, sugar and eggs. Roll out on clean surface using powdered sugar to dust the space you will roll your dough on. Cut with cookie cutter of choice. I like to use a nice round one. Cook in iron skillet like you would a pancake until golden in color. Makes about 4 1/2 dozen.
Tips:
- Use unsalted butter and bring it to room temperature before creaming it with the sugar. This will help to create a light and fluffy batter.
- Don't overmix the batter. Overmixing will make the cakes tough.
- Be generous with the currants. They add a lovely sweetness and texture to the cakes.
- Dust the cakes with icing sugar before serving. This will give them a professional finish.
- Welsh tea cakes are best eaten fresh, but they can be stored in an airtight container at room temperature for up to 3 days.
Conclusion:
Welsh tea cakes are a delicious and easy-to-make treat that are perfect for any occasion. They are light and fluffy, with a delicate flavor that is sure to please everyone. Whether you are serving them for breakfast, lunch, or dinner, Welsh tea cakes are sure to be a hit. So next time you are looking for a simple and delicious recipe, give Welsh tea cakes a try. You won't be disappointed!
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