These are one of my favourite treats - an ideal way to celebrate St David's Day, the national day of Wales.
If you don't want to use Lard, you can substitute it with butter - although the texture will be slightly different.
Having the right frying pan to cook these in makes a big difference. Ideally, you'd use an Aga, but other good options include an electric frying pan or a heavy cast-iron frying pan. You need slow, steady heat that's evenly distributed.
- 225g plain flour
- 85g caster sugar
- ½ tsp mixed spice
- ½ tsp baking powder
- 50g butter, cut into small pieces
- 50g lard, cut into small pieces, plus extra for frying
- 50g currants
- 1 egg, beaten
- splash milk
- Combine the flour, sugar, mixed spice, baking powder and a pinch of salt into mixing bowl.
- Using your fingers, rub in the butter and lard until crumbly.
- Mix in the currants.
- Work the egg into the mixture until you have soft dough, adding a splash of milk if it seems a little dry.
- Roll out the dough on a lightly floured work surface to the thickness of your little finger. If your dough is too wet to roll, just use your hands to flatten and shape.
- Cut out rounds using a 6cm cutter, re-rolling any trimmings.
- Grease your pan with lard, and place over a medium heat.
- Cook the Welsh Cakes in batches. Cook until golden brown, crisp and cooked through.
- Dredge the cooked Welsh Cakes through caster sugar to coat and then cool on a wire rack.
- Welsh Cakes will stay fresh in a tin for up to one week.