Welsh Cakes
These Welsh cakes are a delightful treat that are perfect for breakfast or a midday snack. The crumbly dough is studded with sweet currants and gently spiced, creating a comforting aroma as they cook on the griddle. Serve them warm, perhaps with a generous dollop of butter and jam, for a truly delightful experience. These cakes are best enjoyed fresh but will keep well in a tin for up to a week.
— Constant Cookbook
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
Instructions
- 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.
Cook Time
6M
Prep Time
PT10M
Yield
Makes 16
Nutrition
- Calories: 138 calories
- Fat Content: 6 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 20 grams carbohydrates
- Sugar Content: 9 grams sugar
- Fiber Content: 9 grams fiber
- Protein Content: 2 grams protein
- Sodium Content: 0.13 milligram of sodium
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