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Welsh Cakes

4 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons butter, softened
6 tablespoons shortening
1 1/2 cups sugar
2 cups currants or raisins
4 eggs
8 tablespoons milk

Sift flour, baking powder and salt into bowl. Put in butter and shortening and mix until resembles fine breadcrumbs.

Stir in sugar and currants or raisins. Beat the eggs lightly and add to flour mixture with just enough milk to make a firm dough similar to shortcrust pastry.

Chill dough 1 to 2 hours.

Roll the dough to 1/4 inch on floured surface and cut with 3 inch rounds. Bake the cakes on a greased griddle or frying pan over low heat until golden brown. Cool and sprinkle with sugar. These also freeze well