Welsh Tea Cakes
|All purpose flour||3 Cup (48 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Sugar||1 Cup (16 tbs)|
|Ground nutmeg||1 Teaspoon|
|Ground mace||1⁄4 Teaspoon|
|Shortening||1 Cup (16 tbs)|
|Currants||3⁄4 Cup (12 tbs)|
|Eggs||2 , beaten|
|Butter||3 Tablespoon (For cake slices, if desired while serving) (Optional)|
Sift dry ingredients together in a bowl and cut in fat finely.
Add fruit, then eggs mixed with milk to make a stiff dough.
Roll to 1/4 inch thickness on a floured surface.
(It is more convenient to roll out half of the dough at a time.) Cut out rounds with a sharp 2 inch cookie cutter.
Bake on a heated griddle on low heat, or an electric frying pan set at 250F for 8 or 10 minutes.
When golden brown on one side, turn and bake second side until golden.
Serve hot with butter as a tea cake or serve cold.
Store in a covered container.
Welsh cakes keep well.