Welsh Cakes

Ingredients

225g of self-raising flour

1 pinch of salt

100g of butter and a bit extra for cooking

50g of caster sugar, and a bit extra for sprinkling

50g of currants

1 egg 

3 tbsp milk

Method

Combine the flour and salt in a large bowl 

With your finger tips, rub in the butter. Until the mixture looms like breadcrumbs

Add the sugar and currants and mix in

Whisk the egg and milk together.Add to the dry mix and stir until you have a stiff dough.

Roll the dough out on a lightly flouredsurface until 4 - 5mm  thick. Stamp out rounds with a cookie cutter.

Heat a griddle or a heavy frying pan over a medium heat until hot and grease with a little butter. Cook the Welsh cakes for 3 to 4 minutes each side, until they rise slightly and are golden brown.

Remove to a wire cooling rack and sprinkle both sides of each Welsh cake with sugar.

Best  eaten warm.