Welsh cakes are a traditional tea-time treat that are really easy to make. Eat them warm from the stove, or store in an airtight container for up to a week.
- 225g/8oz self-raising flour
- 110g/4oz salted butter, diced
- 85g/3oz caster sugar, plus extra for dusting
- handful of sultanas
- 1 free-range egg, beaten
- milk, if needed
- extra butter, for greasing
Sift the flour into a bowl and add the diced butter.
Rub with your fingertips, or pulse in a food processor, until the mixture resembles breadcrumbs.
Add the sugar, sultanas and beaten egg and mix well to form a ball of dough, using a splash of milk if needed.
Roll the dough out on a floured board to a thickness of about 5mm/½in.
Cut into rounds with a 7.5–10cm/3-4in plain cutter.
Rub a bakestone or heavy iron griddle with butter, wipe away the excess and place on the hob until it is heated through.
Cook the Welsh cakes a few at a time for 2–3 minutes on each side, or until golden-brown.
Remove from the griddle and dust with caster sugar while still warm.