Roll out the dough to the thickness of your little finger on a lightly floured work surface. Using a 6cm cutter, cut off circles, re-rolling any scraps. Place a flat griddle pan or a heavy frying pan over medium heat, greased with lard. Cook the Welsh cakes in batches for about 3 minutes on each side, or until golden brown, crisp, and fully cooked. Warm with butter and jam, or simply sprinkled with caster sugar, this bread is delicious. In a tin, cakes will keep for one week.