Place your flour, xanthan gum, baking powder, mixed spice and sugar into a large bowl and mix.
Add in your cold cubed butter and rub it in with your finger tips so it's like fine breadcrumbs. You can use a food processor to do this if you struggle with rubbing in.
Stir in your currants so they’re evenly dispersed.
Gradually add in your beaten egg, working it in using a fork so that the mixture starts to come together. Add your milk to help bring it together more, like a dough. You don’t want the dough to be dry so add a little extra milk if you need to. Equally if the dough is already sticky then don't add additional milk that's asking for trouble!
Flour your work surface and roll out your dough to about 6-8mm thick. If the dough is sticky just flour the top of the dough and your rolling pin.
Use a round biscuit cutter that's about 6cm in diameter and cut circles out of the dough - I use a fluted circular cutter.
Heat up a frying pan (or a bakestone if you have one, or even a skillet) on a medium heat and grease with a little butter or oil. Add a few of your welsh cakes and cook for about 3 minutes on each side. They should be lovely and golden on both sides once done. Do watch them though as the slightest wrong temp will make them burn on the outside before they cook on the inside, keep monitoring at all times!
Remove from the pan and sprinkle with caster sugar. Serve warm or cold. I like mine with butter and/or jam.