Put the flazseed in a glass with the water, stir and set aside (or prepare equivalent of 1 egg substitute / beat 1 egg)

In a large mixing bowl combine flour, sugar, mixed spice, baking powder and salt.

Rub the butter into the mix until it resembles breadcrumbs.

Mix the currants through.

Add the flax-egg (or egg replacement) and combine to a soft dough. Add a splash of milk if required.

Lightly dust a work surface with flour, then roll the dough out to 0.5cm thick. Using a pastry cutter (standard jam jar lid size), cut rounds and repeat until all of the dough is used. Try to handle the dough as little as possible.

Heat a large pan on a medium heat (a flat griddle pan would be great but a regular frying pan will suffice), and add a bit of butter.

Place as many Wesh cakes as will fit comfortably into the pan and allow to cook for 2-3 minutes before flippng over. Cook for a further 1-2 minutes on this side before removing and tossing in the sugar.

Cook the remaining Welsh cakes as before. Eat warm with butter, jam or just as they are.

Enjoy!