Welsh cakes are a traditional tea-time treat that are really easy to make. Eat them warm from the stove, or store in an airtight container for up to a week.
Sift the flour into a bowl and add the diced butter.
Rub with your fingertips, or pulse in a food processor, until the mixture resembles breadcrumbs.
Add the sugar, sultanas and beaten egg and mix well to form a ball of dough, using a splash of milk if needed.
Roll the dough out on a floured board to a thickness of about 5mm/½in.
Cut into rounds with a 7.5–10cm/3-4in plain cutter.
Rub a bakestone or heavy iron griddle with butter, wipe away the excess and place on the hob until it is heated through.
Cook the Welsh cakes a few at a time for 2–3 minutes on each side, or until golden-brown.
Remove from the griddle and dust with caster sugar while still warm.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).