morag, I'm still waiting for the top, but I'm quietly optimistic! What colour is pebble anyway?
carciofi, my family have been making Welshcakes for years, and my great aunt had her recipe in a book (lots of lard), so I use Nigella's recipe from Domestic Goddes, with a few tweaks:
Welshcakes
125g soft stork margarine
250g self raising flour
75g caster sugar, plus extra for sprinkling
some freshly grated nutmeg
100g currants
1 large egg beaten
7.5 cm round cutter
smooth griddle or frying pan
Method:
Rub fat into flour as though making pastry (I use a blender), then stir in the sugar, spice and dried fruit. Add the egg to make a soft, but not sticky dough.
Roll out on floured surface to thickness of 7.5cm, and cut out. Preheat unoiled griddle or frying pan and cook cakes 3 mins each side until golden brown. Remove and sprinkle with caster sugar.
Makes about 20.
DS just ate 3.