My genadparents are Welsh, and always made these for me when i lived with them. My mother makes them now.

Ingredients

225g/8oz self-raising flour, sieved
110g/4oz (preferably Welsh) salted butter (doesn't have to be Welsh)
1 egg
handful of sultanas / currents
milk, if needed
85g/3oz caster sugar
extra butter, for greasing

Method

1. Rub the fat into the sieved flour to make breadcrumbs. Add the sugar, dried fruit and then the egg. Mix to combine, then form a ball of dough, using a splash of milk if needed.
2. Roll out the pastry until it is a 5mm/¼in thick and cut into rounds with a 7.5-10cm/3-4in fluted cutter.
3. You now need a bakestone or a heavy iron griddle. Rub it with butter and wipe the excess away. Put it on to a direct heat and wait until it heats up, place the Welsh cakes on the griddle, turning once. They need about 2-3 minutes each side. Each side needs to be caramel brown before turning although some people I know like them almost burnt.
4. Remove from the pan and dust with caster sugar while still warm.

Some people leave out the dried fruit, and split them when cool and sandwich them together with jam. Or sprinkle with sugar while they are still warm.

Is it definitely salted butter or should it say unsalted butter (which is normally used for cakes/sweets)?

salted for these, they aren't like normal type cakes