Ingredients

• 2 cups Unbleached White All-Purpose Flour
• 1/3 cup Granulated Sugar
• 2 tsp Baking Powder
• 1/4 tsp Salt
• 1/4 tsp Ground Cinnamon
• 1/4 tsp freshly ground nutmeg
• 6 Tbsp Cold Unsalted Butter cut into 1/2-inch pieces
• 2 Tbsp cold Lard cut into 1/2-inch pieces
• 1/3 cup Currants
• 1 large egg lightly beaten
• 1/4 cup cold Whole Milk

Instructions

1. Combine all the dry ingredients in a large bowl and whisk to blend. Blend the butter and lard into the flour mixture with a pastry cutter until the mixture resembles coarse crumbs. Stir in the currants. Add the beaten egg and enough milk to make a soft dough.
2. Turn the dough out onto a lightly floured work surface and knead briefly and gently. Roll the dough to a 1/4-inch thickness and cut into 2 1/2-inch rounds with a cookie or biscuit cutter.
3. Heat an electric griddle or frying pan to 350° F (or a heavy cast iron skillet over medium-low heat). Butter the surface lightly and cook the Welsh cakes for about 3 minutes per side, or until they are golden brown. They should be soft in the middle but not doughy. Remove to a wire rack and sprinkle with granulated or confectioners' sugar. Serve warm. Once they are cool, the cakes can be wrapped and stored at room temperature for several days, or frozen.