Making Welsh cakes

I usually try to bake something simple about once a week as I don't ever buy ready-made desserts except for cookies. And I like to try a new recipe every week (may be I should make it a weekly post?). I wasn't really planning to include Kitten in cooking these, like I normally would, as she was happily busy with something else but as soon as she saw me take out eggs and a whisk she insisted on helping me. She LOVES her own little whisk and was very concentrated on mixing the egg.

She also very much enjoyed adding stuff and mixing everything with her hands (I thoroughly washed them afterwards as there are raw eggs in the mix).

Here is the recipe:

2 cups self-rising flour

pinch of salt

1/2 cup chilled butter (recipe called for 1/4 cup chilled margarine and 1/4 cup vegetable shortening, but I don't use these)

2/3 cup sugar

2/3 cup dried currants (if you use raisins like I did, the smaller they are the better as I found out)

1 egg, beaten

1 tbsp milk (optional)

Mix flour and salt, cut in butter until coarse crumbs form, stir in sugar and currants. Add egg and a little milk if necessary to form soft, but not sticky dough. On a floured surface roll it out to 1/4 inch thickness. Using a 2-1/2-inch round cookie cutter cut out 16 circles (here is where you will have problems if your raisins are too big). Heat a greased (I used butter, which made them smell like pancakes :) ) skillet and cook cakes over low heat about 3 minutes on each side until golden-brown. Sift with powdered sugar (I ate mine with butter, like scones, which is what they resembled).