Welsh cakes

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

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.