Welsh Raisin Cakes

Directions

Rub the fat into the flour and add the fruit and sugar.

Mix the water with the eggs and use to make a soft dough just a little firmer than that for the scones.

Tip on to a well-floured board and roll out to a thickness of ½-inch.

Cut out circles with a 2½ inch shell-edged cutter.

Heat a planc or heavy iron frying pan - get the heat up into it gently and thoroughly, and do not let it overheat.

If the pan is not well-seasoned or non-stick, slick it with a little butter or vegetable oil.

Bake the cakes on the pan, turning them once, until well-risen and lightly browned.

They will take about 5 minutes each side.