Add the gluten free flour, sugar, baking powder, xanthan gum and mixed spice to a large mixing bowl and stir until combined.

Cut the cold butter into cubes and add to the flour mix. Using your fingertips, rub the mixture together until it forms a breadcrumb-like consistency.

Stir the currants into the mixture. In a separate bowl, whisk together the egg and milk, before pouring into the dry ingredients.

Using a fork and then your hands, bring the mixture together into a sticky dough. Once you can form it into a smooth (but still sticky) ball, liberally dust the worktop with gluten free flour then turn out the dough.

Lightly knead the dough into a ball shape, before rolling out to around 5-7mm thick. Using a 2.5inch (6cm) round cutter, cut as many circles from the dough as you can, re-rolling as needed.

Place a frying pan on a low heat and once hot, cook the rounds (4-5 at a time, depending on the size of your pan) in the dry pan for around 2 minutes, before flipping them over and cooking for a further 2 minutes. You want them to be golden brown on each side.

Remove onto a plate and repeat until all the Welsh Cakes have cooked. Sprinkle with caster sugar and enjoy them hot or cold.