Grandmother’s Welsh Cakes

I still have this recipe for Welsh cakes in my grandmother’s faded but legible handwriting. Be sure to include the spices, as they are essential for authentic flavor.

1. Sift together the flour, baking powder, cinnamon, allspice, mace, and salt. Using a pastry cutter or two knives, cut in the butter and lard until the dough resembles breadcrumbs. Stir in 300 grams (1 1/2 cups) of the sugar and the currants.

2. Add the eggs to the flour mixture with just enough milk or buttermilk to make a firm dough. Refrigerate for 1 hour.

3. On a lightly floured work surface, roll the dough to .6 cm (1/4 inch) thickness and cut into 6 cm (3 inch) rounds. Preheat a griddle or well-seasoned cast iron skillet over medium-high heat and grease lightly with oil or butter. Add the cakes and cook until lightly browned on both sides, about 2 minutes a side.

4. Transfer the cakes to a platter, and sprinkle with remaining 30 ml (2 tablespoons) sugar. Serve warm or cool. These freeze well.