Raisin Cakes (Welsh Pice Bach)

Welshcakes or pics are traditional in Wales. Similar small cakes are made in other regions of the UK. The cakes are also known as bakestones within Wales because they are traditionally cooked on a bakestone (Welsh: maen), a cast iron griddle about 1.5 cm or more thick which is placed on the fire or cooker; on rare occasions, people may refer to them as griddle scones. Welsh cakes are made from flour, sultanas, raisins, and/or currants, and may also include such spices as cinnamon and nutmeg. They are roughly circular, a few inches (7-8 cm) in diameter and about half an inch (1-1.5 cm) thick.  Welsh cakes are served hot or cold dusted with caster sugar. Unlike scones, they are not usually eaten with an accompaniment, though they are sometimes sold ready split and spread with jam, and they are sometimes buttered.

1 lb all-purpose flour, unbleached
1 tsp. baking powder
1 tsp. mixed spice
4 oz butter
4 oz lard
6 oz caster sugar
4 oz currants
2 eggs
milk

SIft the flour, baking powder, and mixed spice, rub in the butter and lard, add the sugar, currants and beaten egg. Mix in Milk to make a stiff dough and roll out ¼ thick.

Cut into 2" rounds and bake on a hot griddle until golden brown, after about 4 minutes on each side.

Makes 8 servings.