Welsh Cakes
A perfect teatime treat - especially on St David's Day, 1st March.
Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Servings 8 cakes
Ingredients
- 225 g plain flour
- 85 g caster sugar
- 50 g butter
- 50 g lard
- 50 g currants
- 1 whole free range egg
- 1 splash milk
Instructions
- Tip the flour, sugar, mixed spice, baking powder and a pinch of salt into a bowl.
- Rub in the butter and lard until crumbly. Mix in the currants. Work the egg into the mixture until you have soft dough, adding a splash of milk if it seems a little dry – it should be the same consistency as shortcrust pastry.
- Work the egg into the mixture until you have a soft dough, adding a splash of milk if it seems a little dry – it should have the same consistency as shortcrust pastry.
- Roll out the dough on a lightly floured work surface to the thickness of your little finger. Cut out rounds using a 6cm cutter, re-rolling any trimmings.
- Grease a flat griddle pan or heavy frying pan with lard, and place over a medium heat. Cook the Welsh cakes in batches, for about 3 mins each side, until golden brown, crisp and cooked through.
Notes
Delicious served warm with butter and jam, or simply sprinkled with caster sugar.
Cakes will stay fresh in a tin for 1 week.
