Welsh Cakes
Recipe: #26592
July 20, 2017
Categories: Breads, Desserts, Raisin, British, Baby Shower, Brunch, Christmas, Fathers Day, Mothers Day, Flour, more
"A traditional Welsh treat, usually eaten unaccompanied by anything else. Though - some people split them and spread jam in the middle. I won't judge you if you do this... The traditional old-timey recipes call for half butter and half lard. I personally don't have a problem with lard (yum!), but use all butter if you must. Recipe from Good Food Magazine."
Original is 16 servings
Ingredients
Nutritional
- Serving Size: 1 (32.7 g)
- Calories 129.2
- Total Fat - 6.1 g
- Saturated Fat - 3.1 g
- Cholesterol - 22.9 mg
- Sodium - 56.8 mg
- Total Carbohydrate - 16.6 g
- Dietary Fiber - 0.5 g
- Sugars - 5.6 g
- Protein - 2 g
- Calcium - 17 mg
- Iron - 0.3 mg
- Vitamin C - 1.3 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Place the flour, sugar, allspice, 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 shortbread pastry.
Step 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.
Step 3
Delicious served warm with butter and jam, or simply sprinkled with caster sugar. Cakes will stay fresh in a tin for 1 week.
Tips
No special items needed.
0 Reviews
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