I started making Welsh Cakes about 23 years ago because they satisfied the Sweet Tooth without a whole lot of sugar! The only trouble is that they are very addictive! “Oh, just one more…”

3 cups Flour

1 1/2 teaspoons Baking Powder

1/2 teaspoon Baking Soda

3/4 tsp Nutmeg

1 tsp Cinnamon

1/2 teaspoon Salt

1 cup Shortening (butter works too)

1/4 cup Sugar

2 Eggs, lightly beaten

1/3 cup Milk

1 cup Currants

1/4 cup Sugar or Icing Sugar

1 teaspoon Cinnamon

Combine Sugar or Icing Sugar and Cinnamon in s small, wide bowl; Set aside.

Cream together Shortening and Sugar. Add Milk and Eggs.

Sift in Flour, BP, BS, Salt, Nutmeg and Cinnamon and stir.

Add currants and continue stirring.

Turn out onto a lightly floured surface and gently knead until soft and smooth, about 10 times.

Apply another light dusting of flour to work surface and proceed to roll dough out to 1/4 inch thickness.

Cut with desired cookie cutter.

Preheat Cast Iron frying pan over Medium High heat.

Add 6 – 8 Welsh Cakes to dry pan, depending on size, and cook for 3 minutes; flip and continue cooking for another 3 minutes.

Remove from pan and drop into Sugar/Cinnamon mixture to coat each Welsh Cake.

Cool completely on a wire rack.