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 (5 mm). 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 20 - 2 1/2 inch cakes.

Note:  Welsh Cakes can also be baked in a 350 degree F (177 degree C) oven.  Place on a parchment paper lined baking sheet and bake for about 7 minutes on each side or until nicely browned yet still soft inside.  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 nicely browned.