Ideal for day celebrations, the delicious simple cakes were traditionally cooked on a griddle but a heavy based frying pan will do just the job as well.
- Cook Time: 1 hour
- Persons: 4
- Difficulty: Easy
- 225g Self-raising white flour (sieved)
- 110g Butter (unsalted)
- 85g Unrefined golden caster sugar
- 50g Sultanas
- 1 Egg(s) (free range)
- 2 tsp Milk (whole)
- Place the flour into a large bowl, add the butter and rub in until it resembles fine breadcrumbs. Add the sugar, sultanas and then the egg. Mix to combine, then form a ball of dough, using a splash of milk if needed.
- Roll out the dough until it is 5mm thick and cut into rounds with a 6cm fluted cutter.
- Rub a heavy based frying pan or heavy iron griddle 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 and cook for 2 minutes, turn over and cook for a further 2-3 minutes.
- Remove from the pan and dust with caster sugar when still warm.