I don't really fancy raisins, but I had currents, and I thought that maybe these might turn out a bit like Welsh cakes, which are delicious.
I'm a somewhat impatient baker, and have never been a fan of sifting. This recipe calls for sifting it *twice*, so I compromised and sifted it once. I also added a little nutmeg and used butter instead of shortening.
|Proof that I sifted!|
|I also added a bit more milk than it called for in order for it to mix together properly.|
|The burnt batch!|
|The second batch at 400 for 10 minutes!|