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Scale flour and sugar into TM bowl adding baking powder, baking soda, salt, nutmeg and mace; pulse at Turbo for 1 full second to combine
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Scale cubed ice cold butter into TM bowl; pulse at turbo for 1 full second, two times
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Scale currants and candied ginger into TM bowl; whisk eggs into milk and pour over dry ingredients in TM bowl in four portions as follows
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Using a spatula, move dry ingredients along side of TM bowl to make room for liquid to reach bottom; pour 1/4 of the liquid into side of bowl
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Repeat three times until each quadrant of TM bowl has received 1/4 portion of liquid ingredients
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Selecting Reverse and Knead settings, knead dough 6 times: dough will form into clumps
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Remove from bowl; dough will be stiff
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Portion into two balls or logs and wrap tightly
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Heat ungreased griddle over low or set electric frying pan to 250F; I used my ceramic crepe pan on my gas stove at medium low and it worked perfectly
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Roll first half of dough on floured surface to 1/4 inch thick; cut into 2-inch squares
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Repeat with second half while first half is cooking
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Cook first batch of cakes on heated griddle for 8 minutes, at 4 minutes per side or when golden brown
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Serve hot or cold; store in airtight container for up to a week, if they last that long