Mix flour and salt, rub in margarine, stir in sugar and currants.
Mix to a fairly stiff dough with the egg and milk.
Roll out about 5 mm (ΒΌ inch) in thickness and cut into rounds, (use a 6.5 cm or 2 ½ inch cookie cutter) Gather up the trimmings and re roll to make more Welsh cakes.
Cook on a medium hot greased griddle pan for about 3 minutes on each side. Place the hot Welsh cakes on some sugar, both sides then serve buttered, hot or cold.