Easy Traditional Welsh Cake Recipes

EASY TRADITIONAL WELSH CAKE RECIPE

Steps:

• Combine the lard and butter in a small bowl.
• Rub the fats into the flour and salt until the mixture resembles breadcrumbs.
• Stir in the sugar, currants, mixed spice and honey.
• Add the beaten egg and mix to form a firm dough.
• On a floured board, roll or pat the mixture until about 2cm thick.
• Cut into 6 centimeters in diameter discs (2.3 inches) and griddle over medium heat until golden brown on both sides.
• Dust the Welsh cakes with caster sugar and eat immediately or store in an airtight tin.

WELSH CAKES

Steps:

• Sift flour, baking powder and salt into bowl. Put in butter and lard and mix until resembles fine breadcrumbs. Stir in sugar and currants or raisins. Beat the eggs lightly and add to flour mixture with just enough milk to make a firm dough similar to shortcrust pastry.
• Chill dough 1 to 2 hours.
• Roll the dough to 1/4 inch on floured surface and cut with 3 inch rounds. Bake the cakes on a greased griddle or frying pan (I use my electric skillet with just a little non-stick spray) over low heat until golden brown. Cool and sprinkle with sugar. These also freeze well.

WELSH CAKES

Steps:

• In a large bowl, whisk flour, sugar, baking powder, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. Add milk and egg; stir just until moistened. Fold in currants., Pat or roll dough to 1/4-in. thickness; cut with a floured 2-in. biscuit cutter. Preheat griddle over medium heat. In batches, place cakes onto griddle; cook until tops puff and bottoms are golden brown, about 1-2 minutes. Turn; cook until second side is golden brown. Cool on wire racks.

WELSH CAKES

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.