We’ll admit it, this recipe is for one big batch but you’ll want to make another after you’ve devoured these delicious Welsh snacks. They are perfect with tea or really, whatever you choose to wash them down with. Most important, eat them!
225g/8oz self raising flour, sieved
110g/4oz salted butter
1 free-range egg
handful of sultanas
milk, if needed
85g/3oz caster sugar
extra butter, for greasing
1. Rub the butter into the sieved flour to make breadcrumbs. Add the sugar, sultanas and then the egg. Mix to combine, then form a ball or dough, using a splash of milk if needed.
2. Roll out the dough until it is 5mm/1/4 inch thick and cut into rounds with a 7.5 -10cm/3-4in fluted cutter.
3. You now need a bake stone ( here for US version) or heavy griddle pan. Rub it with butter and wipe the excess away. Put it on a direct heat and wait until it warms up, place the Welsh cakes on the griddle, turning once. They need 2-3 minutes each side. Each side needs to be caramel brown before turning.
4. Remove from the pan and then dust with caster sugar while still warm.