Welsh Cakes

Name: Welsh Cakes
Yield: 16
Ingredients: 225g self-raising flour; 110g cold butter, cubed; 85g caster sugar, plus extra for dusting; 50g currants; 1 tsp mixed spice; 1 egg, beaten; 2 tbsp milk; Butter, for the pan

Griddle-cooked, spiced and studded with currants. Eaten warm from the pan with a shake of sugar.

Prep: 15 mins
Cook: 15 mins
Serves: 16
Difficulty: Easy

Method

Rub the butter into the flour until crumbly. Stir in the sugar, currants and spice.
Add the egg and enough milk to make a firm dough, like shortcrust pastry.
Roll out to 5mm thick and cut rounds with a 6cm cutter.
Heat a heavy frying pan or griddle over a medium-low heat and grease lightly with butter.
Cook the cakes for about 3 minutes each side until golden brown. Dust with caster sugar while warm.