225g/8oz self-raising flour
handful of raisins
milk, if needed
85g/3oz caster sugar
extra butter, for greasing
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. Take a heavy pan or 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 like them almost burnt.
4. Remove from the pan and dust with caster sugar while still warm.