Mam’s welsh cakes

Method

1. Rub the cold butter into the flour with your fingertips until it looks like fine breadcrumbs.
2. Stir in the sugar, currants, mixed spice and nutmeg.
3. Add the beaten egg and bring it together into a firm dough. Add a splash of milk only if it’s too dry — it should not be sticky.
4. Roll out on a lightly floured surface to about 1cm thick. Cut into rounds with a 6cm cutter.
5. Heat a heavy-based frying pan (or bakestone, if you’re lucky enough to own one) over a medium-low heat. Grease lightly with butter.
6. Cook the cakes for about 3 minutes a side, until deep golden brown and cooked through the middle. Lower the heat if they’re browning too quickly — better to take longer than to burn the outside while the middle stays raw.
7. Lift onto a plate and dust generously with caster sugar while still warm.
8. Eat. Ideally with a cup of tea. Ideally standing at the kitchen counter.