Welsh Cakes (baked using a baking stone).
250g/8 oz self raising flour
75g/3 oz butter
1/4 teaspoon salt
3 oz currants or raisans
75g/3 oz caster sugar
1 large egg
3-4 tablespoons milk
1/4 teaspoon of mixed spice (optional and not traditional!)
extra castor sugar to sprinkle.
In a large bowl, rub the fat into the flour. Add the dry ingredients then the egg and sufficient milk to make a light dough. Transfer to a lightly floured flat surface, gently knead the dough untill flat and about 1/4 inch thick. Cut into rounds about 1/2 inch thick. Bake on each side (using a baking stone that is low to medium heat) for about 5 minutes until golden brown and soft in the middle. Welsh Cakes can be eaten at room temperature but are best warm, straight from the baking stone with slightly salty farmhouse butter!