Sieve flour into bowl, then add the butter, rub in finely together.

Add sugar and sultanas and mix.

Add 1 egg and mix. The consistency needs to be bound together, so if too dry add the other egg.

Roll out on a floured board, to about 1cm thick.

Cut using a 5cm (approx) fluted cutter, then cook on a greased pan, or bake stone, on a medium heat for about 4 to 5 minutes each side.

The exact cooking length will depend on what you are cooking your Welsh cakes on, but keep a close eye – too short a period and they won’t be cooked in middle, and cooked for too long and they will be dry. When touched during cooking they should feel springy, but not wet to the touch (no mixture should come out of the middle).