In a large bowl, combine flour and baking powder. Rub in the butter until the mixture resembles breadcrumbs.
Add sugar, currants, and mixed spice.
Beat the egg with milk and add to the mixture, stirring until a firm dough forms.
On a floured surface, roll out the dough to a thickness of 5mm (1/4 inch).
Grease a frying pan and cook the Welsh cakes on low heat for about 1-2 minutes per side until golden brown. Ensure the centers are fully cooked.
Transfer the cooked Welsh cakes to a wire rack, sprinkle with caster sugar, and allow to cool.
Notes
Recipe Notes:
For the Perfect Welsh Cakes - Ensure thorough baking without cooking too quickly; cooking time may vary based on skillet thickness and heat. Welsh cakes are best served warm.
Storing -
Leftovers: Store in an airtight container at room temperature for up to 3 days. Refrigerate for up to 1 week or freeze for up to 3 months for longer freshness.
Make Ahead: Prepare dough and refrigerate for up to 24 hours. Cook ahead and reheat gently in a skillet or microwave for fresh-off-the-griddle taste.
Flour: Self-raising flour + baking powder
Butter: Unsalted butter
Sugar: Caster sugar
Milk: Full-fat milk or any plant-based milk for dairy-free diets.
Flavourings: Currants (substitute with raisins, dried cranberries, or dried blueberries), Ground mixed spice (or All Spice),
