To buy list
- 225g/8oz self-raising flour, sieved
- 110g/4oz salted butter
- 1 egg
- handful of sultanas
- 85g/3oz caster sugar
- extra butter
Easy as one, two, three (and four)
- Rub the fat into the sieved flour to make breadcrumbs. Add sugar, lovely dried fruit and not forgetting your one egg. Next mix it all up to combine and form a ball of dough, using a splash of milk if needed (entirely your choice).
- Roll out the pastry until it is a 5mm/¼in thick and cut into rounds with a 7.5-10cm/3-4in fluted cutter.
- You now need a bakestone or a heavy iron griddle. Hence why they are sometimes called, Bakestones! Rub it with butter then wipe any 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.
- 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.