New Recipe: Tea cakes recipe | Lewiston Sun Journal

Welsch tea cakes recipe

4 cups flour

3 teaspoons baking powder

½ teaspoon salt

½ teaspoon nutmeg

1½ cups sugar

2 sticks butter

1 cup currants

2 eggs beaten with ⅓ cup milk

Cut butter into dry ingredients, add currants and mix well. Add eggs with milk. Work into pie dough consistency. Roll out ⅛ inch thick, cut with a round cookie cutter. Fry like pancakes in an electric skillet or pan at 340 degrees until brown, turn on the other side. Pat both sides in a bowl with sugar, serve with jam. Makes about 10 dozen.


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