How to Make Welsh Cakes

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.

Ingredients

• 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

Preparation method

1. Sift the flour into a bowl and add the diced butter.


2. Rub with your fingertips, or pulse in a food processor, until the mixture resembles breadcrumbs.


3. Add the sugar, sultanas and beaten egg and mix well to form a ball of dough, using a splash of milk if needed.


4. Roll the dough out on a floured board to a thickness of about 5mm/½in.


5. Cut into rounds with a 7.5–10cm/3-4in plain cutter.


6. Rub a bakestone or heavy iron griddle with butter, wipe away the excess and place on the hob until it is heated through.


7. Cook the Welsh cakes a few at a time for 2–3 minutes on each side, or until golden-brown.


8. Remove from the griddle and dust with caster sugar while still warm.

   Less than 30 minspreparation time

   Less than 10 minscooking time

   Makes 6-8