Welsh Cakes
A delicious and authentic recipe for Welsh Cakes which are gently spiced and filled with raisins for sweetness. They are lovely served warm with some butter and jam, or simply with a sprinkle of sugar.
Nutrition Facts
Ingredients
Instructions
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.
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Kitchen Notes
CONVERSIONSTo convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.
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Reviews from the Original Source
mmm...this looks delicious!!! Is good food and this looks like one of the BEST!! YUM!
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