I once asked Grandma to tell me how she made Welsh Cakes and this is the recipe she quoted. She didn't have a pair of scales so she used the 1lb bag of flour and divided the packet to suit and cut the packed butter accordingly.

Grandmas Welsh Cakes (8-10)

8oz self-raising flour
4oz margarine (firm)
1 tsp golden raisley (baking powder)
3-4oz sugar
3-4oz dried fruit
1 egg and drop of milk
Mix till holds together and is on the moist side. Roll out and cut into rounds and cook on a dry griddle until nicely brown.

N.B. I always cook these in a dry non-stick frying pan until browned although traditionally they would be cooked on a bake stone or griddle. I then place them in a slightly warm oven to ensure that the relatively moist mixture is cooked in the centre. The sugar and fruit are fine using just 3oz. The shop bought equivalent are always too sweet and especially as the shop ones are often dusted with caster sugar.
These can be served warm or cold, as they are, or with a spread of butter. Yummy and always a favourite as they are both quick and easy to do as well as greatly appreciated by family and guests. It is possible to store these in a tin but they won't stay there long!

Welsh cakes freshly baked. When cool they will store in a tin

Welsh cakes are tempting and quick to produce

Buttered or as they are, they won't last long