Welsh Tea Cakes

Course : Cookies
Serves: 42
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2 Cup flour
3/4 Cup sugar
1 teaspoon baking powder
1/2 Cup butter
1/2 Cup currants -- or raisins
1 large egg
1/4 teaspoon salt
1/2 teaspoon nutmeg

Preparation / Directions:

Combine dry ingredients in a mixing bowl; blend well. With a pastry blender, cut in butter until mixture resembles coarse meal, stir in currants. Place egg in a 1 cup measure; beat lightly with a fork. Add milk to the 1/4 cop mark; pour into flour mixture and stir with fork tomake a soft dough. A little more milk may be needed. On a floured surface shape dough into a ball and knead lightly 5-6 times. Roll to 1/4-inch thickness and. with a floured small biscuit cutter, cut into rounds. Bake at 350=B0F on a cookie sheet until slightly browned. Cool on rack. Keeps well stored in a metal container.

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