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Welsh Tea Cakes
Sift flour, salt, sugar, and baking powder. Rub in the butter until it resembles fine breadcrumbs. Beat the eggs and add to the dry mixture together with the raisins to make a stiff dough. Roll out onto floured (to 1/4 inch thickness) board. Cut into 2-inch rounds. Cook on griddle for about 4 minutes each side. Store in airtight container; will keep up to 14 days.
Makes: about 3 dozen
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