Ingredients:
240g self-raising flour
225g butter
1 tsp mixed spice
120g butter
90g caster sugar
60g currants
30g sultanas
1 egg
Method:
After sifting the flour into a bowl add the salt and mixed spice. Next cut the butter into cubes, and begin ribbing into the flour with your fingertips until the mixture resembles fine breadcrumbs. Now add the currants, raisins and the sugar. Finally add a beaten egg and mix in to form a stiff dough (if the dough fails to come together add a little water or milk). Tip out onto a floured board or granite work-surface and roll out until it's about 5mm thick. Use a 5cm cutter to form the cakes (this mixture should yield about a dozen).
Traditionally these Welshcakes were cooked on the griddle of a traditional range but you can use a dry non-stick frying pan set on medium heat. Set the Welshcakes in this and cook on one side until golden brown. Then turn them over and cook on the other side (only turn once if possible). When done the Welshcakes should be golden brown on both sides but still a little soft in the middle. Arrange on a plate, sift some caster sugar over the top and serve hot. The Welshcakes will keep in a sealed tin for four or five days and are quite delicious cold. They may also be served topped with butter and jam (or even jam and cheese).
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