Welsh Cakes (Cage Bach)

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• 33⅓ g Self Raising Flour
• 16⅔ g butter
• 16⅔ g sugar

Rub together butter, flour and sugar to a fine crumb with your finger tips.

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• ⅛ tsp ground cinnamon

Add cinnamon, and mix through crumb-like mixture.

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• ⅛ Large egg, beaten

• Metal spoon

Make a well in the centre of the mixture, then add the beaten egg and sultanas/raisins. Mix initially with a spoon to combine, then make into a firm dough.

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• rolling pin

Roll out onto a floured surface using a rolling pin. Roll out to a thickness of 0.75cm.

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• cookie cutter

Cut the dough into rounds (a cutter of 5 or 6cm across will be good)

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• Bake stone

Using a very heavy saucepan, or a bake stone heated to a low/medium heat, cook one side at a time until golden brown, then flip carefully and cook the other side until golden brown.

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When cooked, put onto a sugared plate to cool, and sprinkle with more sugar. These are best warm, and with a little jam if preferred!

Enjoy your meal!