Welsh Cakes

Instructions

1. Prepare the dry ingredients
   In a large mixing bowl, sift together the flour, baking powder, salt, cinnamon, and nutmeg. Mix well to ensure even distribution of the spices.
2. Cut in the butter
   Add the cold cubed butter to the flour mixture. Using your fingertips or a pastry cutter, rub the butter into the flour until the mixture resembles fine breadcrumbs.
3. Add the sugar and currants
   Stir in the caster sugar and dried currants, ensuring they are evenly distributed throughout the mixture.
4. Form the dough
   Make a well in the center of the mixture and add the beaten egg. Stir with a wooden spoon, then gradually add enough milk to form a soft, pliable dough that isn't sticky. You may not need all the milk.
5. Roll and cut the dough
   On a lightly floured surface, roll out the dough to approximately 5mm (1/4 inch) thickness. Using a 7cm (2.5 inch) round cutter, cut out as many circles as possible. Re-roll the trimmings and cut more circles until all the dough is used.
6. Heat the griddle or pan
   Heat a heavy-bottomed frying pan or griddle over medium heat. Add a small amount of butter and let it melt, being careful not to let it burn.
7. Cook the Welsh cakes
   Cook the Welsh cakes in batches for about 3 minutes on each side until golden brown and cooked through. They should be lightly springy to the touch when done. Add more butter to the pan between batches if needed.
8. Serve
   While still warm, dust the Welsh cakes with caster sugar on both sides. Serve immediately or store in an airtight container for up to 5 days. They can be enjoyed warm or at room temperature, plain or split and spread with butter.