- 225g/8oz self-raising flour, sieved
- 110g/4oz (preferably Welsh) salted butter
- 1 free-range egg
- handful of sultanas
- milk, if needed
- 85g/3oz caster sugar
- extra butter, for greasing
- Rub the fat into the sieved flour to make breadcrumbs. Add the sugar, dried fruit and then the egg. Mix to combine, then form a ball of dough, using a splash of milk if needed.
- Roll out the pastry until it is a 5mm/Âźin thick and cut into rounds with a 7.5-10cm/3-4in fluted cutter.
- You now need a bakestone or a heavy iron griddle. Rub it with butter and wipe the excess away. Put it on to a direct heat and wait until it heats up, place the Welsh cakes on the griddle, turning once. They need about 2-3 minutes each side. Each side needs to be caramel brown before turning although some people I know like them almost burnt.
- Remove from the pan and dust with caster sugar while still warm. Some people leave out the dried fruit, and split them when cool and sandwich them together with jam.