Welsh Tea Cakes
3 1/2 cups flour
1 1/2 teaspoon baking powder
Pinch salt
2 sticks ( 1/2 pound) margarine
1/4 pound currants (do not
substitute raisins)
1 cup sugar
3/4 teaspoon ground mace
2 eggs
2 tablespoons milk
Garnish: sugar, powdered sugar,
frosting or jam


Heat an electric griddle to 350 degrees or heat a griddle on the stove over medium heat. Sift together the flour, baking powder and salt. Rub in the margarine to make coarse crumbs. Add the other dry ingredients.

Beat the eggs lightly and add with milk. Add the egg mixture to the flour mixture to make a firm paste. Roll out on floured board until one-fourth-inch thick. Cut into rounds, about 2 1/2 inches in diameter.

Cook on a greased griddle, about three minutes per side, or until golden brown. Cool and sprinkle with sugar, roll in powdered sugar or spread with frosting. Alternatively, split the cakes horizontally and put jam on the cut surfaces. Makes about three dozen.