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

Knead the dough gently on a lightly floured surface and roll to a thickness of about 1/4 inch (5 mm). Cut into rounds using a 2 1/2 inch (6 cm) cookie cutter.

Heat a griddle, heavy bottomed frying pan, or electric frying pan to medium hot (about 350 degrees F (180 degrees C)). Lightly butter and then cook the welsh cakes for about 3 minutes per side, or until they are golden brown, but still soft in the middle. Immediately after baking, sprinkle with granulated white sugar or powdered sugar. Serve warm or at room temperature. Welsh Cakes can be covered and stored at room temperature for several days or they can be frozen.

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 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.

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