Welsh Cakes

Pice ar y maen, a Welsh teatime treat passed on through generations and still as popular as ever. Perfect for making with the children

• Cooking Time Prep 10 mins
  Cook 6 mins
• Skill Level Easy
• Servings Makes 16

Nutrition per serving

• Kcalories

  138

• Protein

  2g

• Carbs

  20g

• Fat

  6g

• Saturates

  1g

• Fibre

  9g

• Sugar

  9g

• Salt

  0.13g

Ingredients

• 225g plain flour
• 85g caster sugar
• ½ tsp mixed spice
• ½ 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 milk

Directions

1. 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.
2. 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.

Categories: Cakes & Baking, Events