Goldrush Griddle Cakes (Welsh Cakes)

I can't believe I never had a Welsh cake before! Where have they been hiding all this time? You see, my sister's boss got her a jar of Welsh cake mix from Florida. We quickly got to work this weekend to try it.

Did we like it? Yes we did! A cakey cookie reminiscent of scones, they were fragrant with autumn notes of nutmeg, studded with tiny currants and subtly sweet, which is always a relief because I don't like sweets that are so sweet it only tastes of sugar.

Welsh cakes are not traditionally eaten with any accompaniments or toppings, except perhaps a light dusting of icing sugar, jam and butter, but I ate two with strawberry jam and it was just as good as it is naked. I've never had a Welsh cake so I can't say if what I'm eating is the real deal, especially when mine came out tiny and craggy around the edges, in which I foresee hours up ahead of bookmarking and researching on Welsh cake recipes to make the perfect griddle cake.

Goldrush Griddle Cakes (Welsh Cakes)
Adapted from the Quiet Valley Living Historical Farm

Ingredients
2 cups flour
1/2 cup sugar
2 tsp baking powder
1/4 tsp salt
1/2 tsp nutmeg
1/2 cup cold butter (cut into 1/2 inch pieces)
1 beaten egg
2/3 cup currants
2-3 tbsp milk

In a mixing bowl, whisk together the flour, sugar, baking powder, salt, and nutmeg together. Cut or rub in the butter until the mixture resembles coarse crumbs no larger than peas. Add the beaten egg, milk, and currants.

Knead the dough until it is stiff but not sticky. If it is too dry, add sprinkles of milk until the desired consistency is met. Roll the dough into 1" walnut-sized balls, and then flatten to 1/2" thick patties.

Set a greased pan over medium heat and cook, 2-4 minutes on each side, until golden brown and the cakes have risen slightly. Best served warm but just as good at room temperature.