Homemade and delicious!
Ingredients (approx 12 cakes)
225g/8oz self-raising flour sieved.
85g/3oz caster sugar.
Handful of sultanas.
110g/4oz (preferably Welsh) salted butter (extra butter, for greasing).
Milk, if needed.
Sieve the floor into a bowl.
Work in the butter until breadcrumb consistency.
Add the caster sugar, sultanas & the egg and mix all ingredients and form a ball (adding a little milk if needed).
Roll the pastry to about 5mm thickness.
Cut out rounds using fluted biscuit/pastry cutters and place on (lightly buttered) pan.
I used a piece of kitchen towel dipped in butter to grease it, wiping excess away.
Ideally the Welsh cakes are cooked on a griddle, but you can also cook them on a heavy based frying pan. The idea is the pan retains an even heat.
Turning once, cook for 2-3 mins on each side or until the surface is golden brown.
Remove from the pan and dust with caster sugar while still warm.