Welsh Cakes
 
Matt remembers eating Welsh cakes when he would visit his grandmother when he was younger. If they would go to the Jersey shore as a family she would bring a cookie tin full of welsh cakes and they would disappear quickly. Nan would have fresh welsh cakes available for breakfast, a snack, for teatime, and for picnics at any time of the year. Matt remembers her welsh cakes, wheat rolls, and delicious cheese buns.  I've been fortunate in the last 9 years to enjoy them all, and here, courtesy of the family, I've reprinted her welsh cake recipe here. They are baked on an ungreased griddle, and are soft, dotted with currants and full of buttery goodness. Enjoy them plain, or with a smear of butter or jam.

Welsh Cakes

3 1/4 cup flour
2 tsp baking powder
1/2 tsp nutmeg
1/3 cup milk
3/4 cup sugar
2 eggs, beaten
1 tsp salt
1 cup margarine (butter or more traditionally lard can be substituted)
1 cup currants (may substitute raisins) 

Combine flour, baking powder, nutmeg, sugar and salt. Add margarine. Mix with hands; add currants, milk, and eggs. Dough should be fairly stiff and should not stick to hands. Additional flour or milk may be added. Roll 1/4" thick on floured board. Cut into rounds. Cook on an ungreased griddle about 3 minutes each side.