Classic Black and White Cookie vs Traditional Welsh Cakes (Picau ar y Maen)

Both desserts start from butter, sugar, egg, milk and baking powder, yet they use them very differently. The black and white cookie creams soft butter with sugar, bakes until the edges are lightly golden, and takes its character from a split glaze of vanilla and cocoa made with powdered sugar and milk. Welsh cakes rub cold butter into flour, add dried currants and mixed spice, and cook on a griddle until golden, finished with a dusting of caster sugar while warm. One is a two-toned frosted cookie; the other, a gently spiced, fruit-studded griddle cake.