Welsh Cakes

Method

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

1. Tip the flour, sugar, mixed spiced, 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 minutes each side, until golden brown, crisp and cooked through. Delicious served warm with butter and jam, or sprinkled with caster sugar. Cakes will stay fresh in a tin for 1 week.

Credit: Good Food Magazine

Ingredients

Prep time: 10 Minutes

Cook time: 6 Minutes

Serves: 16

  • 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 currant

  • 1 egg , beaten

  • splash milk