Nancy Sherman'S Welsh Currant Cakes

1. 1

   Mix together the flour, sugar, baking powder and nutmeg.

2. 2

   Cut the Crisco and margarine in thoroughly, using pastry cutter or 2 knives.

3. 3

   Stir in the currants.

4. 4

   Beat together the eggs and milk; add milk mixture to flour mixture.

5. 5

   Stir with fork until dough forms.

6. 6

   Roll out to 1/4-inch thickness on lightly floured surface. Cut into 3-inch circles.

7. 7

   (Or, divide dough into 12 parts; pat or roll out each piece to 1/4-inch thickness.)

8. 8

   Bake on electric skillet set at 350u00b0, or use heavy frying pan or griddle on low or a little above.

9. 9

   Pan should be hot enough to sizzle water.

10. 10

    Bake until set and lightly browned on bottom.

11. 11

    Turn like a hot cake; bake until other side is slightly browned and cake is cooked through (takes 5 to 8 minutes per side).

12. 12

    Cool on rack.

* Per serving · 4 servings · Values may vary.