Preparation

• 1
  Sift the flour and baking powder into a large bowl. Mix in the salt and the spices.
• 2
  Cut the butter and soft margarine into small pieces, add to the bowl and rub in until it resembles breadcrumbs.
• 3
  Add the sultanas and raisins and mix in well.
• 4
  Beat the egg, fold into the mixture and form a soft dough. If the dough is too dry you can add a splash of milk, but I found that I didn't need to.
• 5
  Roll out the dough on a lightly floured surface to just over a centimetre thick, then cut out the rounds with a 6cm cutter; it will make 20-25 cakes.
• 6
  Lightly grease a flat griddle or a large heavy based frying pan with butter then heat.
• 7
  Cook in batches for 5-6 minutes, turning once, until crisp and brown outside and still soft inside.
• 8
  Sift on a light sugar topping and serve whilst still warm. Store any remaining Welsh cakes in an airtight container.