- 225g butter
- 450g self-raising flour, plus extra for dusting
- 170g caster sugar
- 170g currants
- ½tsp mixed spice
- 3 eggs, beaten
- 1-2tbsp semi-skimmed milk
Rub the butter into the flour until it looks like breadcrumbs.
Reserve 1tbsp of the caster sugar, then add the rest to the mixture along with the currants and mixed spice.
Stir in the eggs, adding the milk if the dough is too stiff. Roll out on a flour-dusted surface to about 5mm thick, then cut into 6cm rounds.
Preheat a griddle or large, heavy-based frying pan over a low heat.
Cook the Welshcakes in batches for 3-4 mins on each side, until well risen and golden brown.
Serve the Welshcakes warm, sprinkled with the reserved caster sugar.