Sift the flour, baking powder, salt and spice into a bowl.

Rub in the butter/margarine until the mixture resembles fine breadcrumbs. Stir in the sugar.

Add the dairy-free milk, mix to form a slightly sticky dough.

Gently knead in the sultanas and mixed peel

Roll out on a floured surface and cut out shapes with a cookie cutter – circles are the traditional shape but any would be fine.

Heat a dry non-stick frying pan (or any frying pan wiped with a smear of spread)

When hot add the cakes and dry fry/griddle for 2-3 minutes on either side until golden.

Sprinkle with caster sugar and let cool.

For the full hot cross effect, melt the white chocolate and pipe crosses on the top of each welsh cake