Traditional Welsh Cakes

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.