Welsh Tea Cakes Recipe

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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
TOTAL TIME: Prep: 15 min. Bake: 15 min./batch
MAKES:36 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep: 15 min. Bake: 15 min./batch
MAKES: 36 servings


  • 2-1/2 cups all-purpose flour
  • 1 cup cold butter, cubed
  • 3/4 cup sugar
  • 1/4 cup quick-cooking oats
  • 1/2 teaspoon ground nutmeg
  • 2 eggs
  • 1/4 cup 2% milk
  • 1 cup dried currants
  • Additional sugar, optional

Nutritional Facts

1 serving (1 each) equals 111 calories, 6 g fat (3 g saturated fat), 26 mg cholesterol, 56 mg sodium, 14 g carbohydrate, 1 g fiber, 2 g protein.


  1. 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.
  2. 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.
  3. Bake at 350° for 12-16 minutes or until lightly browned. Remove to wire racks to cool. Yield: 3 dozen.
Originally published as Welsh Tea Cakes in Taste of Home June/July 2002, p57

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Reviewed May. 28, 2012

"Very good. Not too sweet. I thought it needed more spice, so added 1/2 tsp. cinnamon. I plan to try adding ginger as well."

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