But you don’t have to go to Wales to enjoy this regional specialty, here is a recipe for Welsh Cakes that you can easily make at home to accompany your next pot of tea!
225 g / 8 oz self-raising flour, sieved
110 g / 4 oz (preferably Welsh) salted butter
handful of sultanas
milk, if needed
85 g / 3 oz caster sugar
extra butter, for greasing
 Rub the fat into the sieved flour to make breadcrumbs. Add the sugar, dried fruit and then the egg. Mix to combine, then form a ball of dough, using a splash of milk if needed.
 Roll out the pastry until it is a 5mm/¼in thick and cut into rounds with a 7.5-10cm/3-4in fluted cutter.
 You now need a bakestone or a heavy iron griddle. Rub it 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, turning once. They need about 2-3 minutes each side. Each side needs to be caramel brown before turning although some people I know like them almost burnt.
 Remove from the pan and dust with caster sugar while still warm.