Welsh Cakes

Ingredients

• 225g plain flour, plus extra for dusting
• 85g caster sugar
• ½ tsp mixed spice
• ½ tsp baking powder
• 50g unsalted butter, cut into pieces, plus extra for cooking
• 50g currants (substitute with raisins or sultanas if currants aren't available)
• 1 large free-range egg, beaten
• 2 tbsp milk (semi-skimmed or full-fat)

Method

1. Mix the flour, caster sugar, mixed spice, and baking powder in a bowl. Rub in the 50g of unsalted butter until the mixture resembles fine breadcrumbs. Stir in the currants.
2. Make a well in the centre and add the beaten egg and milk, mixing to form a soft dough.
3. Turn out onto a lightly floured surface and roll out to about 5mm thick. Cut out rounds using a 6cm cutter.
4. Heat a heavy iron griddle or frying pan over medium-low heat. Lightly grease with butter. Cook the Welsh cakes in batches, for about 3 minutes on each side, until golden brown, crisp, and cooked through.
5. Remove from the pan and sprinkle with a little extra caster sugar. Serve warm or cold.

Makes about 12-15 Welsh cakes, suitable for 4-6 people.