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
Reviews
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.
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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