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Welsh Cakes
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Try these delightful Welsh fair cookies, graciously shared by local church ladies. Less sweet than American cookies, they can also be made with dried currants instead of raisins.
Ingredients:
  • 4 cups all-purpose flour
  • 4 teaspoons baking powder
  • 6 tablespoons butter, softened
  • 6 tablespoons lard
  • 1.5 cups white sugar
  • 2 cups raisins
  • 4 eggs
  • 8 tablespoons milk
Instructions:
  • Combine flour, baking powder, and salt by sifting into a bowl. Add butter and lard, mixing until it resembles fine breadcrumbs. Stir in sugar and currants or raisins. Lightly beat the eggs and incorporate into the flour mixture along with the right amount of milk to form a firm dough akin to shortcrust pastry.
  • Refrigerate the dough for 1 to 2 hours.
  • Roll the dough to 1/4 inch thickness on a floured surface and cut into 3-inch rounds. Cook the cakes on a greased griddle or frying pan over low heat until golden brown. Allow to cool, then sprinkle with sugar. Enjoy, these also freeze beautifully.

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