2 cups all-purpose flour
1/3 cup granulated white sugar
2-1/4 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground mace
1/2 cup cold unsalted butter
1/3 cup currants, raisins, or craisins
1/4 cup chopped mixed peel (candied citrus peel)
1 large egg, lightly beaten
2 to 4 tablespoons milk

In a large bowl, whisk together the flour, sugar, baking powder, salt, ground cinnamon, 
and mace. Cut the butter into small pieces and blend into the flour mixture with a 
pastry blender or two knives. The mixture should look like coarse crumbs. Stir in 
the currants and mixed peel.  Add the beaten egg and enough milk to form a light dough.

Knead the dough gently on a lightly floured surface and roll to a thickness of 1/4 inch. 
Cut into rounds using a 2 1/2 inch (6 cm) cookie cutter.

Lightly butter a griddle, heavy frying pan, or electric frying pan and heat to medium 
hot. Cook the welsh cakes for about 5 minutes per side, or until they are golden brown, 
but still soft in the middle. Immediately after baking, sprinkle with granulated white 
sugar. Serve warm or at room temperature. 

Welsh cakes can also be eaten buttered or split in half and spread with jam.

Makes about 12 cakes.

Note:  Welsh Cakes can also be baked in a 350 degree F oven. Place on a parchment 
paper lined baking sheet and bake for about 7 - 9 minutes on each side or until 
set and very lightly browned yet still soft inside (they won't get as brown as when 
you cook them on a griddle).  They can also be cooked on a baking stone in the 
oven.  Heat the stone in a 350 degree F (177 degree C) oven and then bake the Welsh 
Cakes on the stone, turning after about 4 - 5 minutes, or until lightly browned.