Welsh cakes
- Easy
- Makes 8-10
Skip to ingredients
- 25g chilled butter
- 25g lard (or more butter)
- 150g plain flourplus extra for dusting
- 25g white sugarplus extra for sprinkling
- 1/2 tsp bicarbonate of soda
- 1/2 tsp baking powder
- a pinch sea salt
- 1 tbsp golden syrup
- 1 egg
- 1 tbsp milk
- 35g currants
Method
step 1
Rub the butter and lard, if using, into the flour, sugar, bicarbonate of soda, baking powder and salt. Add the golden syrup, egg and milk and use a wooden spoon or spatula to combine everything. If the mixture is too dry, add a little more milk. You’re aiming for the consistency of scone dough.
step 2
Finally, knead in the currants and roll out the dough on a floured work surface to a thickness of 1.5 cm. Use a 6-7cm cutter to cut out circles. Re-roll the remaining dough and continue cutting out circles until you have used all of the dough.
step 3
Place a cast-iron pan on the stove to heat up. Use a pinch of flour or a bit of the dough to test the heat of the pan. If it burns immediately, it is too hot. When it takes a few minutes to brown, it is perfect.
step 4
Bake the cakes for 2-3 minutes on each side until golden brown. Generously sprinkle with caster sugar while still warm.
