Welsh Cakes (V)

So I have been making these for quite a while and really should pen to digital paper. In time for St David's Day too. Dydd Gwŷl Dewi Sant Hapus! 

Makes 18-22 Welsh Cakes

250g Plain Flour, extra for dusting
100g Butter, cubed and softened, plus bit extra for the pan
½ tsp Baking Powder
100g Caster Sugar
100g Currants
1 tsp Mixed Spice
Dash of Cold Milk
Pinch of Salt
1 Egg

1. In a mixing bowl add the flour, mixed spice, baking powder and salt and mix well.

2. Add the butter and rub the dry mixture and butter between your fingers to resemble crumbs. Add the currants and egg to the mixture and stir with wooden spoon. Then add the dash of milk. It should bind and should be a soft dough texture. If too dry add a bit of milk, if too wet add flour.

3. Flour the surface and rolling pin. Place the dough and roll to a medium thickness (slightly thicker than a pound coin). Cut using a round 7cm circular cutter. Put on plate ready to cook.

4. Heat a baking stone (if you don't have one, I recommend the one below) or a frying pan will do, for either heat a bit of butter. I recommend cooking them in batches of two. Should take 3 minutes on each side. They should be golden brown and cooked through. If not serving straight away put in a sealed container.