Welsh Cakes

Welsh cakes, not to be confused with the black 'Welsh cake' that migrants took from Wales to Patagonia, have not travelled far from their homeland. But if you have a griddle there's no reason at all not to try your hand at these teatime treats, a great favorite with the kids, and they will keep fresh for at least a week.

Ingredients

3 cups all purpose flour

2 sticks butter

1 1/2 cups natural cane sugar

pinch salt

2 very large eggs, lightly beaten

1/2 tsp freshly grated nutmeg

1/4 tsp cinnamon

1 tsp baking powder

1 cup currants (or currants and raisins mixed)

lemon and/or orange zest

Method

Mix dry ingredients and cut in butter. Stir in dried fruit and zest. Bind with egg, avoid over handling. Chill the dough for 30 minutes. Roll out 1/4" thick and cut in rounds.

Preheat a griddle on a medium heat. Have a jar of half sunflower oil, half melted butter ready. Grease the griddle lightly and place as many rounds as will fit on the surface. After a couple of minutes turn and cook another minute.

When the first batch is cooked place on a cooling rack. Keep them covered with a cloth. Proceed until you have used all the dough.

To serve sprinkle the Welsh cakes with a little powdered sugar.