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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> Welsh

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 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.) | 2. 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. | 3. 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. | 4. Serve hot with butter as a tea cake or serve cold. Store in a covered container. | 5. 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!). | 6. Makes about 4 1/2 dozen. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	3	cups		-	-	-	-
baking powder	1 1/2	1/2		3.657	1.9113	0.0	0.0
baking soda	1/2	teaspoon		0.0	0.0	0.0	0.0
salt	1	teaspoon		-	-	-	-
sugar	1	cup		805.98	201.59599999999998	0.0	0.0
nutmeg	1	teaspoon	ground	11.55	1.0844	0.1285	0.7988
mace	1/4	teaspoon	ground	2.0188	0.2146	0.0285	0.1376
shortening	1	cup		1812.2	0.0	0.0	205.0
currant	3/4	cup		52.92	12.9192	1.176	0.3444
peel	1/4	cup	chopped mixed	11.28	3.84	0.36	0.07200000000000001
egg	2		beaten	143.0	0.72	12.56	9.51
milk	6	tablespoons		54.9	4.302	2.835	2.943

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.