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Welsh Cakes

8oz (225g) self raising flour
pinch of salt
1 tsp mixed spice
2oz (50g) butter or margarine
2oz (50g) lard
3oz (75g) caster sugar
3oz (75g) currants and sultanas, mixed
1 egg, beaten
1 tsp golden syrup

Sift together flour, salt and mixed spice. Rub margarine and lard
into breadcrumbs. Add sugar and mixed fruit. Mix in egg to form
a soft dough. Roll out to 1/4 inch (5mm) thick and cut into 2 inch
(5cm) rounds. Bake on a hot griddle or heavy-based frying pan.
Grease with a little lard. Fry until lightly browned on both sides.
Place on cooling trays to cool. Serve the Welsh cakes sprinkled
with caster sugar or spread with butter.

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