Welsh Cakes

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.


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