Welsh Cakes Aussie Style Recipes

WELSH CAKES

Steps:

• Measure the flour, sugar, mixed spice and baking powder into the bowl of a KitchenAid.
• Add the butter and lard and gently beat everything together with a flat paddle attachment until the mixture resembles damp sand. Alternatively, you can do this by hand by rubbing the butter and lard into the flour by using your fingertips.
• Mix in the sultanas and then incorporate the egg.
• Beat lightly until you have a soft dough.
• Add a splash of milk if the mixture is too dry.
• Tip the dough onto a sheet of baking paper.
• Roll out the dough between two sheets of baking paper until it is about 1 cm (half an inch) thick.
• Use a 6 cm fluted biscuit or scone cutter to cut out rounds (or use any size cookie cutter you like).
• Re-roll the pastry as needed.
• Using a paper towel, wipe some butter or lard onto a non-stick saucepan over low to medium heat and cook the cakes in batches, about 3 minutes a side until they are lightly golden and cooked throughout.
• To test if the cakes are cooked through the centre, gently squeeze the sides of the cake with your fingertips. If it feels a bit soft, the cakes might still be under-cooked in the centre. If the cakes feel firm (like a cookie), they should be cooked through.
• Serve warm, sprinkled with sugar or served with butter and/or jam on the side.
• These Welsh Cakes can be kept covered for a few days and either served cold or reheated gently on the stove.

WELSH TEA CAKES

Steps:

• Combine dry ingredients in a mixing bowl. With a pastry blender, cut in butter until mixture resembles coarse meal. Stir in raisins.
• Place egg in a 1 cup measure; beat lightly with a fork. Add milk to the 1/4 cup mark; pour into flour mixture and stir with fork to make a soft dough; ( a little more milk may be needed ). On a floured surface, shape dough into a ball and knead lightly 5-6 times.
• Roll to 1/4 inch thickness and with a floured small biscuit cutter, cut into rounds. Bake at 350 degrees F (175 degrees C) on greased cookie sheet until slightly browned.

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.

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.