Welsh Tea Cakes
Last updated: Tuesday February 17, 2026
In a large bowl, mix together thoroughly:
3 cup flour
1 - cup sugar
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
1 1/2 teaspoon baking powder
Cut in:
1 - cup soft butter
Blend with pastry blender, or rub with fingers until the flour mixture particles are well-coated. When properly mixed, mixture will resemble coarse cornmeal.
Add to dry ingredients:
1 - cup currants
Mix with a few turns until currents are evenly dispersed into the dry mixture.
In a separate bowl, mix together :
1 - teaspoon vanilla
2 eggs (beaten)
1 - tablespoon milk
A) Add wet mixture to dry ingredients and mix all ingredients together in mixer until a sticky dough forms. Do not over mix!
B) Roll and cut into ~ 1/8 - 1/4” thick 3" rounds.
C) Grease a non-stick electric frying pan (or cast iron skillet) before frying the first few tea cakes
D) Fry at 300° until lightly browned, then flip over like a pancake and continue to cook until lightly browned on both sides and cooked thouroughly through.
Background
This is a traditional tea time treat served in Wales. It is provided by Nancy's mother Dorothy, whose grandparents came from Wales and passed this recipe down.
Nancy Duffey Black