We attended a county fair in Wales and the ladies of the local church were baking and selling these. We asked for the recipe and they graciously shared it with us. They are delicious and not too sweet.
625g (5 cups) plain flour
4 teaspoons baking powder
1/2 teaspoon salt
90g butter, softened
315g (1,1/2 cups) caster sugar
375g (2,1/4 cups) raisins or currants
125ml (1/2 cup) milk
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Sift flour, baking powder and salt into a bowl. Add butter and lard and mrub in with finger tips until resembles fine breadcrumbs.
Stir in sugar and raisins or currants. Beat the eggs lightly and add to flour mixture with just enough milk to make a firm dough similar to shortcrust pastry.
Cover and chill dough for 1 to 2 hours.
Roll the dough to 5mm on floured surface and cut with 6-8cm rounds. Bake the cakes on a greased griddle or frying pan over low heat until golden brown. Cool and sprinkle with sugar. These also freeze well.