July 20, 2017
Breads, Comfort Food, Desserts,
Fruit, Raisin, British, Budget-Friendly, Cooking For A Crowd, Kid Pleaser, Quick Meals, Baby Shower, Brunch, Christmas, Entertaining, Fall/Autumn, Father's Day, Ladies Luncheon, Mother's Day, Hand Mix/Whisk, Stove Top, Flour more
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"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."
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.
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.
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