Welsh Cakes

1. Sift the plain flour, baking powder, mixed spice and salt into a large bowl, then rub in the cold cubed butter with your fingertips until the mixture resembles fine breadcrumbs.
2. Stir in the caster sugar and currants, then make a well in the centre, add the beaten egg, and bring everything together with a round-bladed knife, adding a little milk only as needed to form a firm dough that is not sticky.
3. Turn the dough onto a lightly floured surface and roll out to about 5 mm thickness, then cut into rounds roughly 6 cm across using a fluted cutter, re-rolling the trimmings.
4. Lightly grease a heavy flat griddle or cast-iron frying pan with a little butter and warm it over a low to medium heat until a sprinkle of flour browns gently in about a minute.
5. Cook the cakes in batches for 2 to 3 minutes on each side, turning once, until they are golden brown on the outside and just cooked through in the centre; keep the heat moderate so the insides set before the outsides scorch.
6. Transfer the warm Welsh cakes to a wire rack, dust generously with extra caster sugar while still hot, and serve warm or at room temperature, ideally with butter or jam.

You'll use: Frying pan / skillet · Pan