When I bought a cookbook on Argentinian cuisine, finding a recipe for Welsh teacakes was a rather unexpected surprise. As it turns out, the southern coast of Argentina is home to a Welsh settlement that began in 1865. They settled in remote Patagonia, along the Chubut River. Today the Welsh-Argentinian population is around 20,000, but only some 1,500 speak Welsh.
Well, I had the ingredients, the recipe looked simple, and I was intrigued by a recipe that used a whole teaspoon of nutmeg, so I made them late one night. Oh, yum!
Traditionally, these teacakes are cooked on a flat iron plate hung over a peat fire. We don't have that setup (and if any of you do, post pictures!) but a seasoned cast-iron pan on a gas range works just as well. In fact, though the recipe says to oil the griddle or skillet, I found that unnecessary to do in my cast iron pan.
Welsh Teacakes
from Argentina Cooks! by Shirley Lomax Brooks
My changes are in parentheses
by Shirley Lomax Brooks 2 C flour
1 tsp baking powder
1 tsp powdered allspice
1 tsp freshly ground nutmeg
1/4 tsp salt
1/2 C sugar
1/4 C butter
1/4 C lard or shortening (I've only made these with shortening)
1 egg
1/4 C milk
1/3 C dried currants
In a bowl, sift flour, baking powder, spices, salt, and sugar. (I put it all in a food processor and pulsed until mixed.) Cut the butter and lard into the flour mixture with a pastry blender or 2 knives. (Chop butter and shortening into pieces, add to processor, and pulse some more in the food processor until crumbly.)
Beat the egg into the milk and add to the flour mixture, blending well. (Add beaten egg and milk to processor and pulse some more until dough starts to come together. The dough will be somewhat crumbly when you turn it out.)
Gather dough together into a ball and roll it out on a floured surface until about 1/4 inch thick. Cut into two-inch rounds with cookie cutter or glass.
Head griddle until very hot. Cook teacakes on one side until brown, turn and cook on the other side until brown. Serve warm.
Serving suggestion: serve with clotted cream or butter and jam.
KC's Notes: I've made this recipe three times so far. The recipes claims to make 18-20, but I've found that if I actually roll the dough out to 1/4 inch thick, I get closer to 30 teacakes. We've been discussing doing a savory version with applewood bacon, but haven't tried it yet...
Looks delicious! I'll be trying this.
Posted by: Steven Harper Piziks | February 08, 2009 at 11:53 AM
Made this twice before! First time was for a class presentation on the Welsh language (we figured serving food would keep our classmates happy - and that would work in our favor since the prof took classmates' opinions into consideration for the grade). Everyone loved them, esp the prof. Very authentic, he said!
Made it a second time for my friends, who were curious and disappointed I didn't have any left over from class.
Now I have a bit of a craving for them, will have to make them again soon!
Posted by: M | February 08, 2009 at 07:29 PM
They look wonderfully delicious! We must try them!
Posted by: f&j | February 09, 2009 at 05:12 PM
First time I hear of these welsh teacakes.Thanks for the recipe.
Posted by: gertru | February 13, 2009 at 04:20 PM
In Wales, they're called Welshcakes!
Posted by: Dawn | March 17, 2010 at 05:07 PM
They're called Welsh Cakes and they're the food equivalent of heroin!
Posted by: Gareth | July 21, 2011 at 03:56 PM
My Father was born in Wales and my Grandmother made these for all the Grandchildren at Christmas. When the cakes are hot sprinkle colored granulated sugar (green and red) on top for holiday snacks. Also add a tsp of vanilla extract. They are wonderful
Posted by: Natalie | October 30, 2011 at 05:49 PM