115g butter
225g self raising flour
75g caster sugar
75g currants
1 egg beaten.
Rub the butter into the flour, then stir in the sugar and currants. Tip in the egg and mix to a dough. Chill the dough in the fridge for approx 30 minutes.
On a floured surface, roll out the welsh cakes to a 1 cm thickness. Stamp out thin rounds with a 6.5com fluted cutter.
Heat up a griddle pan. Drop a welsh cake onto the hot griddle and leave it for approx 5 minutes to brown, then flip over and do the other side. Cook in batches, taking care not to over-crowd the griddle.
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