Welsh Cakes

• 8 ounces self raising flour
• 4 ounces butter
• 2 ounces lard
• 3 ounces sugar
• 2 ounces currants
• 3 ounces sultanas
• 1/2 teaspoon ginger
• 1 teaspoon mixed spice
• 1 teaspoon grated lemon rind
• 1 egg
• 1 tablespoon milk, to mix

1. Rub the butter and lard into the flour, and add sugar, fruit, lemon rind and spices. Mix with beaten egg and a little milk to a stiff, pastry-like dough.
2. Roll out 1/4" thick, and cut into 2" rounds. Grease the griddle or pan with a little fat and put it on a moderate heat. Cook the cakes about 3 minutes on each side, turning over as they become golden brown and risen. If they brown too quickly, turn the heat down.
3. Sprinkle with a little sugar while still warm. Eat hot or cold. They keep fresh for several days if stored in an air-tight tin.

flour, butter, lard, sugar, currants, sultanas, ginger, mixed spice, lemon rind, egg, milk

Taken from www.food.com/recipe/welsh-cakes-230365 (may not work)