You don't have to be Welsh to eat these..but if you are, thas great mun!

Been experimenting with making Welsh Cakes recently. I used to think I could not make them as we did not have a genuine bakestone, but I forgot that we are in the 21st century now and we have electric griddles instead! Seems to work really well. Heres the recipe we use:

WELSH CAKES

8 oz (225g) (2 cups) self raising flour pinch of salt 4 oz (100g) (1 stick) butter 2 oz (50g) (1/4 cup) sugar 2 oz (50g) (1/3 cup) raisins 2 small eggs (or 1 medium egg plus 2 tablespoons of milk) 1. Mix flour and salt, and rub in butter until like breadcrumbs. 2. Stir in sugar and currants. 3. Add eggs and mix to a fairly stiff dough. 4. Roll out dough to approx 1/4 inch thickness (slightly thicker works well, too). 5. Use small/medium diameter pastry cutter to cut into rounds - don't forget to re-roll the trimmings! 6. Place rounds of dough on a moderately hot griddle for approximately 3 minutes each side - the heat of the griddle is critical so as not to over-brown the cakes! Experiment to find the correct heat. 7. Eat hot or cold - sprinkle with sugar or serve warm with a dollop of brandy cream! 8. Can be stored for a few days in an airtight container