TRADITIONAL WELSH CAKES RECIPE RECIPES

Steps:

• Sift the flour into a bowl and add the diced butter.
• Rub with your fingertips, or pulse in a food processor, until the mixture resembles breadcrumbs.
• Add the sugar, sultanas and beaten egg and mix well to form a ball of dough, using a splash of milk if needed.
• Roll the dough out on a floured board to a thickness of about 5mm/½in.
• Cut into rounds with a 7.5–10cm/3-4in plain cutter.
• Rub a bakestone or heavy iron griddle with butter, wipe away the excess and place on the hob until it is heated through.
• Cook the Welsh cakes a few at a time for 2–3 minutes on each side, or until golden-brown.
• Remove from the griddle and dust with caster sugar while still warm.

Steps:

• 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 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. Delicious served warm with butter and jam, or simply sprinkled with caster sugar. Cakes will stay fresh in a tin for 1 week.