This nice Welsh lady was willing to share her Welshcake recipe with Clan Macpherson members! She said she was invited to partake of the "scotch and songs" at the Macpherson Tent during the Richmond Games in October of 1997. There she shared her Welshcakes and was asked for the recipe. In June 1998, she remembered to bring it to the Leesburg Celtic Festival. Here it is:

WELSHCAKES
(Pice ar y maen)

Cream together:

2 sticks of butter
1 stick margarine
2 cups granulated sugar

Add 3 eggs beaten with 1/3 cup milk and mix well.

Sift together:

4 cups flour
2 tsp. baking powder
1 tsp. salt
1 1/2 tsp. pumpkin pie spice
(or mix cinnamon, nutmeg, and allspice)

Add dry ingredients 1/3 at a time and mix well. Add 1/2 box of dried currants (or 1 1/2 Tbsp. orange zest). Chill in refrigerator for about an hour for ease in rolling out. Roll out to about 1/4 inch thick and cut with round cookie cutter. Place on cookie tray with wax paper between each layer and chill in the refrigerator for about 30 minutes (for ease in frying). Fry on an electric griddle at 300 degrees. The first Welshcakes will be dark. Turn after they get bubbly and silky on top; the other side will take less time. Cool on a wire rack and sprinkle with superfine sugar before they cool. This recipe makes about 90 Welshcakes. Store in tins in refrigerator or freezer. They keep very well. Enjoy!