Traditional Welsh Cakes (Bakestones)

Mix flour, sugar, and cold butter in a bowl, rubbing with fingertips until crumbly.

Stir in currants and a pinch of mixed spice.

Add a beaten egg and mix until a firm dough forms.

Roll out the dough on a floured surface to about 1cm thickness.

Cut into rounds using a fluted pastry cutter.

Cook on a lightly greased griddle or heavy-based frying pan over medium heat for 3-4 minutes on each side until golden and cooked through.

Dust with caster sugar immediately after removing from the pan.