Welsh Cakes

Ingredients:

  • 225g plain flour
  • 85g caster sugar
  • 1⁄2 tsp mixed spice
  • 1⁄2 tsp baking powder
  • 50g butter, cut into small pieces
  • 50g lard, cut into small pieces, plus extra for frying
  • 50g currants
  • 1 egg, beaten
  • Splash of milk 

Method:

Tip the flour, sugar, mixed spice, baking powder and a pinch of salt into a bowl. Then, with your fingers, rub in the butter and lard until crumbly. Mix in the currants. 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 be 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. 

Tip – Delicious served warm with butter and jam, or simply sprinkled with caster sugar. 

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