Welsh Cakes are little tea cakes perfect for snack or with your cup of coffee or tea.
In a large bowl, sift together flour, all spice, baking powder and salt.
Cut in the butter and shortening to the flour mixture until mixture looks like breadcrumbs. Add sugar and raisins.
Add eggs to the batter and a little milk and combine everything until a firm dough is formed. I added 7 teaspoons of milk. You might need more or less, so just add sparingly.
On a lightly floured surface, roll the dough to a thickness of 3/4 inch. Cut 2 and 1/2 inch circles from the dough using a cookie cutter. Cook on a greased heavy bottomed pan or griddle until golden, about 2 minutes or less per side.
Recipe from World Class Cakes by Roger Pizey