Welsh Cakes

• 3 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 cup sugar
• 1 teaspoon ground nutmeg
• 1/4 teaspoon ground mace
• 1 cup shortening
• 3/4 cup currants
• 1/4 cup mixed peel, finely chopped
• 2 eggs, beaten
• 6 tablespoons milk

1. Sift dry ingredients together in a bowl and cut in shortening finely. Add fruit, then eggs mixed with milk to make a stiff dough. (I ended up using my hands to get it to combine.)
2. Roll to 1/4-inch thickness on a floured surface. (It is more convenient to roll out half the dough at a time.) Cut out rounds with a sharp two-inch cookie cutter.
3. Bake on a heated griddle on low heat, or an electric fry pan set at 250F for 8 to 10 minutes. When golden brown on one side, turn and bake second side until golden.
4. Serve hot with butter as a tea cake or serve cold. Store in a covered container.
5. NOTE: Shortening is satisfactory in this recipe but butter or hard margarine gives a richer flavour and colour. (I used hard margarine.) I estimated two as a serving. (Don't think you'll stop with two!).
6. Makes about 4 1/2 dozen.

allpurpose, baking powder, baking soda, salt, sugar, ground nutmeg, ground mace, shortening, currants, mixed peel, eggs, milk

Taken from www.food.com/recipe/welsh-cakes-281111 (may not work)