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Welsh Tea Cakes

2 1/2 cups all-purpose flour
2/3 cup sugar
3/4 tsp. ground mace
1/2 tsp. baking powder
1/4 tsp. salt
6 Tbsp. (3/4 a stick) chilled unsalted butter, cut into small pieces
6 Tbsp. chilled vegetable shortening
1/3 cup dried currants
5 Tbsp. (approximately) milk
1 egg

Mix first 5 ingredients in a bowl. Add shortening and butter and
mix with fingers until mixture resembles a fine meal. Add currants.
Whisk 4 Tbsp. milk and the egg in a small bowl. Add to dry
ingredients and stir until moist clumps form--adding more milk if
mixture is dry. Roll out dough onto a lightly floured surface to
a 1/2 inch thick round. Using a cookie cutter, cut out 2 1/3 to
3 inch rounds. Gather up scraps, roll out into 1/2 inch thick
round, and repeat cookie cutting process. Heat heavy large nonstick
griddle or skillet over medium-high heat. Arrange 6-8 cakes on
griddle. Reduce heat to low and cook until cakes are set and brown,
turning occasionally, about 12 minutes. Transfer to rack, and
repeat until all cakes are cooked. Serve warm or at room temperature.
Makes 17.

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