Thanks @Richmountart and @henddraig 
Eating the bread with some cheese for lunch and itās heavenly. Wish I could share it with all of you!
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I grew up in Monmouthshire and we always called these bakestones rather than Welsh cakes.
Is the term bakestone used in any other areas of Wales ?
On Gower, the bakestone was what you cooked them on!
Yes, Bakestones in Abertillery, Blaenau Gwent. Admittedly it used to be part of Monmouthshire.
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Back in lockdown (sort of) here in Wrexham which is a good excuse to get baking. Is anyone willing to part with their top secret cacen gris recipes? Iāve made them in the past with varying degrees of success but i canāt remember which recipe Iāve used!
For non-yeast version
225g self raising - sieved
110g butter
An egg
85g caster sugar
Paw full of currants or sultanas
Rub butter into flour to get crumbs, add in everthing else to mix to get a stiffish dough. Usually I knead it gently with the palm of one hand. Flatten the dough to about 1/4 inch think and use a cutter to make cakes. I use an iron griddle at a medium heat, let the thing reach a steady temp then cook the cakes in small batches for 2 ish mins each side. Youāll hear them sing if the griddle temperatureās correct and donāt take your eye off them!
Pob lwc,
Andy
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Smashing, thank you! 
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Ooh, they were good, diolch! Added a smattering of mixed spice (only because I love the stuff) and they were delicious!
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Looking perfect! The mixed spice is a personal thing, me and Mrs G are ok with it, the dog, not so keenš
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