Welsh Cakes
These traditional little cakes are a real teatime treat and a traditional Welsh recipe. They are easy to make and delicious eaten straight from the hot pan!
This recipe uses 200g of White Mix. A 500g pack of White Mix is 2 units of your monthly prescription unit allowance
10-15mins
Makes 20
Easy Suitable for home freezing
Ingredients
Method
- Place the Mix, sugar, mixed spice and baking powder into a bowl.
- Rub in the butter and lard until crumbly, then stir in the currants.
- Add the beaten egg and bring the mixture together until you have soft dough, add a little milk if necessary - it should be the same consistency as shortcrust pastry.
- Roll out the dough on a work surface sprinkled with Mix to approx 1cm thick.
- Cut out rounds using a 6cm cutter, re-rolling any trimmings.
- Preheat a flat griddle pan or heavy frying pan over a medium heat and lightly grease with lard.
- Cook the Welsh cakes in batches, for about 3 minutes each side, until golden brown, crisp and cooked through.
- Whilst hot, sprinkle with caster sugar. Best served warm or spread with butter and jam for an extra treat.