This is a recipe I found on some BBC kids' cooking site that has been inaccessible for a decade or more. I converted it to American measurements (and left out the optional candied ginger, and added cinnamon and vanilla). It's one of our favorites. My kids call it "raisin biscuits."
Welsh Griddle Cakes
3 c flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
Welsh Griddle Cakes
3 c flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 c sugar
1/2 tsp nutmeg
1/8 tsp mace
1 tsp cinnamon
1 c butter
1 c currants or raisins
1/2 tsp nutmeg
1/8 tsp mace
1 tsp cinnamon
1 c butter
1 c currants or raisins
3/4 c candied ginger (opt)
2 eggs, beaten
3 tsp vanilla
1/3 c milk
Stir together powdered ingredients. Cut in butter until it's crumbly. Add currents/raisins and stir. Whisk together wet ingredients. Mix into dry to make a stiff dough. Divide in half. Roll or pat dough on a floured surface until 1/4 inch thick. Cut into 2-inch squares or circles. Repeat with second half of dough. Cook on heated, ungreased griddle until puffed and brown on both sides, turning half way through. 8-10 minutes on medium-low is pretty normal.
Serve hot or cold. We've never had them cold because they don't last that long.
2 eggs, beaten
3 tsp vanilla
1/3 c milk
Stir together powdered ingredients. Cut in butter until it's crumbly. Add currents/raisins and stir. Whisk together wet ingredients. Mix into dry to make a stiff dough. Divide in half. Roll or pat dough on a floured surface until 1/4 inch thick. Cut into 2-inch squares or circles. Repeat with second half of dough. Cook on heated, ungreased griddle until puffed and brown on both sides, turning half way through. 8-10 minutes on medium-low is pretty normal.
Serve hot or cold. We've never had them cold because they don't last that long.
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