Welsh Cakes are our food of choice to take on hikes and picnics. They are sturdy wee rounds of sweet sustenance that travel particularly well. My older Welsh neighbour taught me to make them many years ago. She was a source of wisdom to me in my early twenties and I think of her whenever I make these. Currents are the traditional addition, but we both preferred dried cranberries.
Fifteen years ago when my younger daughter was in nursery school, I brought these to share during one of my turns as “Snack Mom”. The teacher pulled a face and said that she hoped my feelings would not be hurt, but she didn’t think many of the children would even try them because they did not have icing or sprinkles or anything to recommend them. To my satisfaction, the class devoured them, and the teacher ended up asking for the recipe to boot. I was smug, I admit it. Apparently I still am. Ha.
1/2 cup butter
2/3 cup sugar
2 cups flour
2 tsp. baking powder
1/2 cup dried cranberries (or currents)
Cook on an ungreased griddle or frying pan over low heat. (My griddle does well set just over 250 degrees F.) Turn when golden on bottom. Cook until second side is browned, but do not overcook as they will start to dry out. Store in a tin or freeze until you want to use them.
Welsh Cakes are great to make in the summer as they are cooked on a griddle instead of in the oven, so do not overheat the house.