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Ingredients
- 110g/4oz (preferably Welsh) salted butter, chilled, cut into cubes, plus extra for greasing
- 225g/8oz self-raising flour, sieved, plus extra for dusting
- 85g/3oz caster sugar
- handful of sultanas
- 1 free-range egg, beaten
- milk, if needed
Method
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Rub the butter into the flour to make breadcrumbs. Add the sugar and sultanas, then stir in the egg.
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Mix, then form a ball of dough, using a splash of milk if needed.
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Roll out the dough on a lightly floured surface until it is 5mm/¼in thick. Cut it into rounds using a 7.5cm/3in fluted cutter.
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You now need a bakestone or a heavy iron griddle. Rub it with butter and wipe the excess away.
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Put it on a direct heat and wait until it heats up. Place the Welsh cakes on the griddle and cook for 3 minutes on each side.
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Remove from the pan and dust with caster sugar while still warm.
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Some people leave out the sultanas, split them when cool and sandwich them together with jam.
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