They’re not something you come across often these days, but these warm, buttery cakes were once a staple in many a Welsh household. They’re a lovely alternative to scones and taste delicious warm out of the pan and slathered with butter. The recipe calls for currents, but you can use raisins, sultanas, dried blueberries or whatever else you have on hand. Welsh cakes aren’t that common in Australian anymore and the recipe seems to have gone missing in a lot of modern cookbooks so give them a go and bring this old favourite back into fashion!
1. Tip 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 currants. Work 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.
2. Roll out 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 minutes each side, until golden brown, crisp and cooked through. Serve 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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