*Ingredients*
225g/8oz self-raising flour, sieved
110g/4oz (preferably Welsh) salted butter
1 egg
handful of sultanas
milk, if needed
85g/3oz caster sugar
extra butter, for greasing
*Method*
1. Rub the fat into the sieved flour to make breadcrumbs. Add the
sugar, dried fruit and then the egg. Mix to combine, then form a ball
of dough, using a splash of milk if needed.
2. Roll out the pastry until it is a 5mm/¼in thick and cut into rounds
with a 7.5-10cm/3-4in fluted cutter.
3. You now need a bakestone or a heavy iron griddle. Rub it 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, turning once.
They need about 2-3 minutes each side. Each side needs to be caramel
brown before turning although some people I know like them almost
burnt.
4. 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.
Best Eaten Hot Dave i dont eat them with Jam.