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. Next, gently knead the dough on a lightly floured surface and roll to a thickness of ¼ inch (5mm). Cut into rounds using a 2½ inch (6cm) 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.
Welsh Cakes can also be baked in a 350° F (177° C) 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 fry.
This recipe makes about 20 (2½ inch) cakes.
Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.