8 oz. self – raising flour
4 oz. margerine
3 oz. caster sugar
3 ozs. currants
pinch of mixed spice
2 tablespoons milk
large knob of lard or Cookeen
Rub the margarine, flour, caster sugar & mixed spice together into a fine mixture.
Add the currants.
Add milk and knead into “dough”
Roll this out into a layer about 1cm thick.
Cut out into shapes using pastry cutter.
Dash out to the nearest cookware shop to buy a flat thick iron bakestone or griddle - not the ridged ones. After recovery from hernia operation dig out an old heavy bottomed frying pan or the like, to use instead.
Heat the bakestone on a moderate heat then add small knob of lard (puke!)
Place as many welshcakes as you can onto the cooking vessel and cook on either side for about 5 mins. Keep repeating this until all the dough is used or the legs are totally done for.
Sprinkle with caster sugar and leave to cool.
Depends on the size of the pastry cutters this should make about 2 doz. I always double the amount and put some in the freezer for when uninvited guests pop in.
HEALTH WARNINGS: Do not eat if on The Best Bet Diet
Also keep some antacids or pantoprazole at the ready if anyone suffers heartburn or ulcers. Otherwise - enjoy!