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Soul Cakes

Ingredients:-
- 300 g Plain flour all-purpose
- 120 g Butter softened
- 120 g Caster sugar plus extra for sprinkling
- 75 g Currants
- 2 Egg yolks large, free-range
- 1½ teaspoons Baking powder
- ¾ teaspoon Mixed spice
- ¼ teaspoon Ground ginger
- 4 tablespoons Milk cow's milk, almond milk or oat milk
- â…› teaspoon Salt

Instructions:-
1. Cream the butter and sugar together until light and fluffy then add the yolks and beat well.
2. Stir in half of the flour along with all of the mixed spice, ginger and salt.
3. Mix in the milk.
4. Now stir in the remaining sifted flour along with the currants.
5. Keep on mixing with the spoon until no streaks of flour remain. The dough should be fairly firm.
6. Roll or press it out on a floured worktop to around ½cm thickness then use a cutter to punch out your cakes. Reroll the dough once to enable more cakes to be cut out.
7. Prick each cake all over with a fork then cut a deep cross into the top of each one using a blunt knife.
8. Transfer to lined baking sheets and cook for 15 minutes, turning halfway through the cooking time to ensure they bake evenly.
9. When lightly golden take out of the oven, sprinkle with caster sugar, transfer to a cooling rack and leave to cool completely.