8 ounces, weight Self Raising Flour
4 ounces, weight Butter
3 ounces, weight Caster Sugar
1/2 teaspoons Ground Nutmeg
1/2 teaspoons Ground Cinnamon
3 ounces, weight Currants (optional)
1 whole Egg
Rub the flour and butter together with the tips of your fingers until the mixture resembles fine breadcrumbs. Stir in the sugar, nutmeg, cinnamon and currants (if using). Add the egg and knead for 1-2 minutes until the mixture comes together into a dough. If it is too dry, you can add a tiny splash of milk (I didnt need to). Turn out the dough onto a floured surface and roll to 1/2cm thick. Use a round cutter to cut the dough into circles. Put a griddle pan or frying pan over a medium heat and grease it very lightly (I used spray oil, which worked perfectly). Once it has warmed up, turn the heat down to low and add 3-4 of the Welsh cakes. Cook for around 5 minutes each side, until the cakes are golden brown and just about firm (but they will continue to firm up as they cool). Transfer to a cooling rack, and continue to cook the Welsh cakes in batches.