Welsh Cakes

In a large mixing bowl, whisk together the flour, baking powder, salt and the mixed spices ready to mix with the butter.

Soften the butter for around 2 hrs at room temperature or 30 secs in the microwave and cut into small pieces. Rub the dry ingredients into the butter until the mix resembles breadcrumbs and there are no large clumps of butter. It's alright if the butter melts a bit in the microwave.

With a wooden spoon (or metal, it's up to you), stir in the rest of the ingredients - sugar, fruit, and the beaten egg - to form a dough. If necessary, add some milk in tsp intervals. You want the mix to be thick like a bread dough, not moist like a cake mix.

Roll out the dough on a lightly floured surface to ¼” thick, about the height of a pound coin. Cut circles with a glass or cookie cutters, the size is completely personal preference.

Lightly grease a frying pan with oil and turn on the heat to low. We are using a low heat so you can cook the cake through without browning the outside too much. I cooked them three at a time but you can change depending on the size of your saucepan. Flip them over when you can without squishing the edge.