Nancy Sherman'S Welsh Currant Cakes

• 4 c. all-purpose flour (measure, then sift)
• 1 c. sugar
• 2 tsp. baking powder
• 1 tsp. ground nutmeg
• 1/2 c. Crisco (solid shortening)
• 1/2 c. margarine
• 1 c. Zante currants or dark seedless raisins
• 2 eggs
• 2/3 c. milk

1. Mix together the flour, sugar, baking powder and nutmeg.
2. Cut the Crisco and margarine in thoroughly, using pastry cutter or 2 knives.
3. Stir in the currants.
4. Beat together the eggs and milk; add milk mixture to flour mixture.
5. Stir with fork until dough forms.
6. Roll out to 1/4-inch thickness on lightly floured surface. Cut into 3-inch circles.
7. (Or, divide dough into 12 parts; pat or roll out each piece to 1/4-inch thickness.)
8. Bake on electric skillet set at 350u0b0, or use heavy frying pan or griddle on low or a little above.
9. Pan should be hot enough to sizzle water.
10. Bake until set and lightly browned on bottom.
11. Turn like a hot cake; bake until other side is slightly browned and cake is cooked through (takes 5 to 8 minutes per side).
12. Cool on rack.

allpurpose flour, sugar, baking powder, ground nutmeg, margarine, currants, eggs, milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=573682 (may not work)