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Traditional Welsh Cakes, making the most of what you've got in your store cupboards during the COVID crisis. Press show more for full recipe:

Welsh Cakes (Makes 12)
Total Cost- 96p Cost per cake- 8p

200g Self raising flour (plus a little extra for rolling out) 14p
50g Butter, cold, diced into cubes 10p
50g Trex, cold, diced into cubes (Traditionally Lard is used) 16p
80g Caster Sugar 8p
40g Blueberry & Fruit Breakfast Topper Mix (Traditionally Currants are used) 33p
1 x Egg 9p

About 10g Trex (for lightly coating the pan) 4p
1-2 Tbsp Caster Sugar (to sprinkle on top) 2p

1) Put the self raising flour, butter and Trex in a mixing bowl, and lightly with your fingers, rub the mixture until it resembles fine breadcrumbs.

2) Add the sugar and the dried fruit, and mix in. Add the egg, and gently bring together to form a dough. Lightly flour the surface, and the rolling pin, and pour the dough onto the surface.

3) Roll out the dough until it is 1/2 a centimetre (5mm) thick. Cut out into circles using a 6.5cm cutter. Put a non-stick pan on a medium-high heat.

4) Rub a very small amount of trex onto the pan. In batches, cook the Welsh Cakes for about 2 minutes each side, turning carefully with a palette knife or skillet. This is the hardest bit, and is where they can burn if you are not careful. Transfer the hot cakes to a plate or a cooling rack.

5) Sprinkle with extra caster sugar, put on a plate and serve! If not eating right away, they can last for 3 days if stored in an airtight container.