Welsh Cakes

• 225g Flour
• 1/2 tsp Baking Powder
• Pinch Salt
• 1/4 tsp Mixed Spice
• 100g Margarine or Butter
• 75 to 100g Sugar
• 100g Currants
• 1 Egg, beaten
• Little Milk

Sieve the flour, baking powder, salt and spice in a large bowl.

Rub in the margarine/butter then mix in the sugar and currants.

Bind with the egg and a little milk to make a stiff consistency (like shortcrust pastry)

Roll out to about 5mm thick and cut into rounds.

Cook on a griddle or hot plate/frying pan until golden brown, then turn over and cook the other side.