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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
  • Total Time
    Prep: 15 min. Bake: 15 min./batch
  • Makes
    3 dozen


  • 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


  • 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
1 each: 111 calories, 6g fat (3g saturated fat), 26mg cholesterol, 56mg sodium, 14g carbohydrate (7g sugars, 1g fiber), 2g protein.
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  • Wendy
    Jul 19, 2020

    I am Wendy Lehman, the owner of this recipe. This was my nana’s recipe that she brought over from the “Old Country”. It is a very old recipe, and was originally baked on the hearth in front of the fireplace. I always BROIL these cookies to preserve the originality. Just broil till they begin to brown, flip over and broil til just golden.

  • Eastenda
    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.

  • PJ Roberts
    Dec 17, 2009

    No comment left