Welsh Tea Cakes

4 cups flour

3/4 cup granulated sugar

2 tsp baking powder

1/2 tsp baking soda

1 tsp salt

1/2 tsp ground nutmeg

1/2 tsp mace

1/2 cup shortening

1/2 cup butter

1 cup currents

1/4 cup citrus peel (optional)

2 eggs

1/2 cup milk

Pour boiling water over currents, and let stand for 5 min. Drain. Sift all dry ingredients together in a bowl. Cut in the shortening and butter with a pastry blender until the consistency of coarse crumbs. Stir in drained currents and peel. Blend eggs together with milk. Add to dry ingredients, and stir to make a stiff dough.

Turn out onto a floured surface, and knead together 10-12 times. Roll or pat on to 1/2 inch thickness. Cut into 2-2 1/2 inch rounds using a cookie cutter. Bake on a griddle preheated to 160 C (325 F) for 4-5 min or until browned. Cool on a wire rack. Yield 3-4 dozen.