Welsh Cakes

• 1 3/4 cups plain flour
• 1 teaspoon baking powder
• 4 ounces Stork packet diced
• 3/4 cup caster sugar
• 5/8 cup currants
• 1 egg lightly beaten
• 2 tablespoons milk
• caster sugar for dusting

1. Sift the flour, baking powder and salt into a large bowl. Rub in the Stork until the mixture resembles fine breadcrumbs and stir in the sugar and currants. Add the egg and mix, adding sufficient milk to make a soft dough.
2. On a lightly floured surface, roll out the dough to about 5mm (1/4 inch) thick.
3. With a 6-7.5 cm (21/2-3 inch) cutter, cut into rounds.
4. Cook on a preheated lightly greased griddle, heavy-based pan for about 5 minutes on each side or until risen, set and golden brown.
5. Lift on to a wire rack dust with sugar and leave to cool. Serve warm or cold.

flour, baking powder, stork packet, caster sugar, currants, egg, milk, caster sugar

Taken from www.yummly.com/recipe/Welsh-Cakes-379041 (may not work)