Christmas Morning Welsh Cakes

Mom
My Mom was raised in Wales following her family's escape from Nazi Germany. I'm not exactly sure how long this recipe has been in the family, but I grew up having these tender, rich, currant-laden griddle cakes with rose-hip jam on Christmas morning every year.


2 cups
1 1/2 teaspoons
16 Tablespoons
1
1/2 cup
1/2 cup
All Purpose Flour
Baking Powder
Unsalted Butter (softened, or cold for cusinart method)
Egg
Sugar
Currants
1. Mix the flour and baking powder together in a large bowl.

2. Cut the butter into the flour to form a mixture resembling course meal. You can do this with your hands by rubbing the flour into the butter. Alternatively, you can do this in a cusinart with the steel blade. [For the cusinart method - use butter that is cold, place flour and baking powder in mixer bowl and pulse a few times to combine. Cut butter into 1/4" cubes. Then add butter to mixer. Give the mixture about 5, full-second pulses, or until the mixture has a coarse mealy-type consistency. Transfer the mixture into a large bowl.]

3. Add the sugar to the flour mixture and combine. Add the egg and combine until you have a dough that holds together. If you need more liquid you can add some milk.

4. Add the currants and combine.

5. Transfer the dough to a lightly floured surface and roll out to 1/4" thick and cut into circles with a 2" cookie cutter.

6. Grill the cakes on a lightly greased griddle, fliiping to brown on both sides. Cool on a rack, then serve with Rose-Hip Jam.