My daughter loves Welsh Cakes as study snacks. I decided to give her some variety by replacing the usual cranberries with apricots and nutmeg, and using a flower-shaped cutter. They turned out to be a nice alternate flavour.
1/2 cup butter
2/3 cup sugar
2 cups flour
2 tsp. baking powder
1/2 cup apricots finely chopped
1/2 tsp. nutmeg
Cream butter and sugar. Beat in eggs, one at a time. Add dry ingredients, then the apricots. Roll out to 1/4” thick on a floured board. Cut into 2 inch rounds. Cook in an ungreased frying pan over low heat. Turn when golden on bottom.