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Welsh Breakfast Cakes
Ingredients
- 3 cups (12 3/4 ounces) all-purpose flour
- 1 cup (7 ounces) sugar
- 2 teaspoons baking powder
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 cup butter, cut into pieces
- 3/4 currants (optional – I left out)
- 2 eggs beaten with enough milk to yield 3/4 cup liquid
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