Welsh Cakes

Tomorrow is St David's day so I have just made a batch of Welsh Cakes. My girls and I have just eaten about three each as they are so delicious warm from the griddle and sprinkled with sugar. They are like a cross between a scone and a biscuit, lightly spiced and not too fruity.
Other food associated with St David's Day are the leek which is St David's personal symbol.
In the 18th century gingerbread confectioneries known as "taffies" were baked in the shape of a Welshman riding a goat.

Ingredients

8oz/225g self raising flour
4oz/100g butter
3oz/85g caster sugar
1/4 tsp mixed spice
2oz/50g sultanas
1 egg -lightly beaten

Method

Place the flour into a bowl and add the butter cut into cubes. Rub into the flour until the mixture resembles breadcrumbs. Stir in the sugar, spice,and dried fruit. Add the beaten egg and mix until you have a dough.

Roll out the dough on a floured surface and cut the dough into rounds with a 3 inch fluted cutter.

The Welsh cakes are traditionally fried in lard but for a less fattening version use a heavy griddle or baking stone to cook the cakes. Butter the stone and place on the heat for the stone to heat up. Place the cakes on the stone and "fry" the cakes for 5 -7 minutes a side. Only turn them once as if you try to turn them before they are "set" then they will break apart.  Allow the cakes to brown well as this will give them a lovely flavour.

Serve the warm cakes sprinkled with caster sugar or you can split them and serve them with butter and jam, or even cream and soft fruits as a dessert.
They will keep in an airtight container for about a week but they are better served warm.