Welsh Cakes - cooking recipe

Ingredients

3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 cup sugar
1 teaspoon ground nutmeg
1/4 teaspoon ground mace
1 cup shortening
3/4 cup currants
1/4 cup mixed peel, finely chopped
2 eggs, beaten
6 tablespoons milk

Preparation

Sift dry ingredients together in a bowl and cut in shortening finely. Add fruit, then eggs mixed with milk to make a stiff dough. (I ended up using my hands to get it to combine.)
Roll to 1/4-inch thickness on a floured surface. (It is more convenient to roll out half the dough at a time.) Cut out rounds with a sharp two-inch cookie cutter.
Bake on a heated griddle on low heat, or an electric fry pan set at 250F for 8 to 10 minutes. When golden brown on one side, turn and bake second side until golden.
Serve hot with butter as a tea cake or serve cold. Store in a covered container.
NOTE: Shortening is satisfactory in this recipe but butter or hard margarine gives a richer flavour and colour. (I used hard margarine.) I estimated two as a serving. (Don't think you'll stop with two!).
Makes about 4 1/2 dozen.