Welsh Cakes

3 c. whole wheat or kamut/khorasan flour
1 c. sugar
1 1/2 t. baking powder
1/2 t salt

Cut in:
1 c. butter

1 – 1 1/2 c. currants or raisins (or scissor cut dried prunes)
2 eggs, lightly beaten
enough milk

Make a soft dough. Knead gently on floured surface. Roll out to 1/4 in thick. Cut with cutter about 2 inches round. Cook on griddle (cast iron fry pan), turning once. Will keep up to a week in an airtight biscuit tin. Really delicious cookie-like treat!

Joanne Gailius