Speedy Welsh cakes

Method

1. Put the butter, flour and a pinch of salt in a mixing bowl then, using your fingertips, rub the butter into the flour to make a breadcrumb-like mixture. Stir in the sugar and sultanas with a round-bladed table knife, followed by the egg. Mix well to form a ball of dough, adding a splash of milk if the mixture looks at all dry.
2. Roll out the dough on a lightly floured surface until it’s roughly 1cm thick. Stamp out rounds using the cutter or glass (reroll scraps if you have to).
3. Put a large flat griddle pan or frying pan over a medium heat, brushing it with butter and wiping away any excess with kitchen paper. Arrange the Welsh cakes in the pan in a single layer (work in batches if you need to), then cook for 2-3 minutes on each side until evenly a rich brown.
4. Using a palette knife, remove the cakes from the pan and transfer to a platter, then dust with caster sugar while still warm. Serve with extra butter and jam, if you like.