"If every day were playing holidays, to play would be as tedious as to work."
One indisputable benefit of resolving to work more: the ability to enjoy a full day of cozy activities without guilt. I even managed to combine two winners: Baking and talking with a fellow indoor-kid girlfriend. No need to meet in a cute cafe; it was so comfortable to sip tea and talk while I recreated this treat from my childhood.
My mom, who lived in England and used to travel to Wales often for horse business (she raised Welsh cobs), used to make these little cakes, and I have never encountered them since. They aren't as flashy as trendier baked goods, but they are perfect for dipping in tea, and they stick to your ribs surprisingly well (there's a lot of butter). I feel vaguely 19th century eating them, I think because they are so rustic and somewhere between a sweet cake and savory biscuit.
I had to experiment with the amount of milk. the dough should hold together well enough to turn out, but not get too sticky.
Welsh Cakes
4 c flour
1 teas baking powder
1 1/4 c butter
3/4 c sugar
pinch salt
1 1/2 c currants
1/2 teas nutmeg
1 egg
a little milk
Mix flour, baking powder, salt. rub in butter. Add sugar, nutmeg and currants. Mix beaten egg with about 1/4 c milk and mix add like making short crust pastry. Turn out onto floured table and roll out and cut into rounds about 3 in across and 1/2 in thick. Cook on griddle or frying pan 3-5 mins each side. Should cook through to a brittle, sandy texture.
