Nana's Welsh Cakes

Ingredients
200 g flour
50g stork SB margarine
50g lard
50g caster sugar
1 x egg
handful of sultanas
teaspoon of ground nutmeg
pinch of salt
+ extra flour for rolling
+ extra sugar if you want to coat the outsides

Utencils
weighing scales
mixing bowl
wooden spoon
griddle/ bake stone/ heavy frying pan
fish slice
rolling pin/ tall straight sided drinking glass
drinking glass

Method
1. Mix flour, sugar, nut meg and salt in a mixing bowl and make sure that they are properly mixed together.
2. Add stork sb and lard. Rub together so the mixture becomes like bread crumbs.
3. Add egg and sultanas to the mixture so that it becomes a dough.
4. Put dough into a freezer bag or small bowl and put in the fridge for at least an hour.
5. Flour the work surface and roll out dough to 1 cm thick. Use a drinking glass as a cutter and cut out the welsh cakes
5. 10 minutes before you start cooking heat bake stone on a medium temperature on the cooker
6. Grease the bake stone with a small amount of lard. Tear a piece of lard wrapping off and and use that as a holder for a small piece of lard. Try not to burn your fingers and just give a light coating.
7.Put no more than 4 welsh cakes on at a time. The aim is to dry them out and make the outsides golden not burnt. If burning slightly, lower the temperature.
8. When cooked, leave to cool or roll in sugar and leave to cool
9. Eat warm, but not too many or you will get a bad belly!

Tips
- easy to freeze