Welch Griddle Cakes

225g/8oz self-raising flour
110g/4oz salted butter, diced
85g/3oz caster (granulated) sugar, plus extra for dusting
handful of sultanas/raisins
1 free-range egg, beaten
milk, if needed
extra butter, for greasing

1. Sift the flour into a bowl and add the diced butter.
2. Rub with your fingertips, or pulse in a food processor,
until the mixture resembles breadcrumbs.
3. Add the sugar, sultanas and beaten egg and mix well to form
a ball of dough, using a splash of milk if needed.
4. Roll the dough out on a floured board to a thickness
of about 5mm/½in.
5. Cut into rounds with a 7.5–10cm/3-4in plain cutter.
6. Rub a bakestone or heavy iron griddle with butter, 
wipe away the excess and place on the hob until it is heated through.
7. Cook the Welsh cakes a few at a time for 2–3 minutes on each side,
or until golden-brown.
8. Remove from the griddle and dust with caster sugar while still warm.

Serves: 4-6 people

Alice Mitchell
Last revised:	02/12/13 16:00