Easy Traditional Soul Cakes

Preheat the oven to 180°C (160 fan/ Gas 4/ 350F) and line 2 large baking sheets with baking paper.
Cream together the butter and sugar until pale and fluffy. I do this by hand but feel free to use an electric mixer if you prefer.
175 g Butter, 175 g Golden Caster Sugar (Superfine sugar)
Beat in the egg yolks.
3 Egg Yolks
Stir in the flour, mixed spice, allspice and raisins.
420 g Plain Flour (All-purpose flour), 1½ tsp Mixed Spice, ¼ tsp Allspice, 50 g Raisins
Add just enough milk to bring the dough together by hand. Add 1 tablespoon at a time so you don't accidentally add too much in one go. You want the dough to come together easily with your hands but not be too soft or sticky.
2 tbsp Milk
Roll the dough out on a floured surface to the thickness of 2 £1 coins and use a 5cm fluted cookie cutter to stamp out the rounds. Carefully place the biscuits on the lined baking trays and mark a cross on each with a knife.
Bake in the oven for 13-15 minutes until lightly golden. Leave to cool for 5 minutes before removing to a wire rack.