My Welsh grandmother, Gwen, always had a batch of these ready for when we went to see herwhen I was younger. So they still remind me of her. These griddle cakes are really quick ad easy to make and make a great tea time treat alongside with the other Welsh favourite; ‘Bara Brith‘.
- 225g self-raising flour
- 110g salted butter, diced
- 85g caster sugar, plus extra for dusting
- handful of sultanas
- 1 free-range egg, beaten
- milk, if needed
- extra butter, for greasing
- Sift the flour into a bowl and add the diced butter.
- Rub with your fingertips, until the mixture resembles breadcrumbs.(You can pusle in a food processor if you’re feeling lazy)
- 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.
- Cut into rounds with a 7.5–10cm plain cutter.
- Rub a heavy iron griddle or pan 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.
They can be eaten warm or stored in an airtight container for a week