Mrs. Edwards' Welsh Cakes

Viv Edwards' mother was a professional homemaker, proudly Welsh and well versed in the traditional recipes of Cymru. Before her back troubles she made many thousands of these little griddle cakes. This is the recipe she gave me in 1973.


1/2 pound regular margarine

8 ounces sugar (about 1 1/2 cups)

2 large eggs

1 pound self-rising flour, or all-purpose sifted together with 6 teaspoons baking powder (about 4 cups)

6 ounces dried currants (1 1/2 cups)

Rub together with your hands flour, sugar and margarine until they are like coarse meal, somewhat finer than pie crust. Mix in currants. Make a well in the middle and add the eggs. Mix thoroughly, adding a few drops of milk until you have a soft dough which can easily be rolled out. Roll on a floured board to a thickness of about 1/4 inch. Cut in 2 inch rounds. Cook on a heavy skillet or griddle over very low heat until golden on the first side, then turn gently and brown the second side. Cool on racks.

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