Welsh cakes

Method

Rub the butter into the flour, baking powder and salt until the mixture resembles breadcrumbs, then stir through the caster sugar, currants and nutmeg. Beat the egg and mix into the dry ingredients until you have a firm dough, adding a touch of milk if needed. Roll out the dough on a floured surface to about 5mm thickness and cut into rounds using a 7cm cutter. Heat a griddle or heavy-bottomed frying pan over a medium heat and cook the cakes for about 2-3 minutes each side until golden and lightly crispy. Transfer to a wire rack whilst still warm and dust generously with caster sugar. Serve warm, traditionally split and filled with jam and butter.