16 ounces (500 grammes) flour
8 ounces (250 grammes) margarine
6 ounces (150 grammes) sugar
2 ounces (50 grammes) dried currants
Egg replacer equivalent to 1 egg
Enough soymilk to make1/2 cup liquids with the egg replacer
1/2 teaspoon each cinnamon and ginger
1) Rub margarine into flour until you have a "sandy" consistency. Mix in salt, sugar and spice. Blend egg replacer with enough soymilk to make 1/2 cup, add and work up to a soft dough. Roll out 1/4 inch thick (1/2 cm) and cut out rounds with a floured glass.
2) Bake cakes on the stovetop using a lightly-oiled griddle or "bakestone", turning once, until brown on both sides and cooked through. You can also bake on a cookie sheet in the oven but the finished product will be dryer in texture.
Source of recipe: Another traditional Welsh recipe from my family's recipes.