Dydd Gŵyl Dewi Sant Hapus!
Now I’m not technically Welsh as I was born and bred in England, however, my husband and in-laws are, so I decided to share my favourite Welsh cake recipe with you guys to mark the occasion.
Welsh cakes are one of my favourite things to make. Simple yet oddly satisfying, you cannot beat them freshly made with a cup of tea. Even the most humble baker can’t go too far wrong with this easy recipe.
Makes approx 12
225g plain flour
85g caster sugar
1 tsp mixed spice
½ tsp baking powder
50g butter, cut into small pieces
50g lard, cut into small pieces, plus extra for frying
1 egg, beaten
1 – Tip the 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.
2 – Mix in the currants. Work the egg into the mixture until you have a soft dough, adding a splash of milk if it seems a little dry. It should be the same consistency as shortcrust pastry.
3 – Roll out the dough on a lightly floured work surface to the thickness of your little finger. Cut out rounds using a 6cm cutter (I couldn’t find mine so used a random heart-shaped one instead), re-rolling any trimmings. Grease a flat griddle pan or heavy frying pan with lard, and place over a medium heat. I used a regular flat frying pan and it worked fine.
4 – Cook the Welsh cakes in batches, for about 3 mins each side, until golden brown, crisp and cooked through. Place on a wire rack to cool then coat with caster sugar. I served mine with lemon butter (butter, icing sugar and lemon zest) and they were delicious!
*Recipe adapted from this one by BBC Good Food