Having munched our way through many a pack of Tan y Castell’s finest Welsh treats, we decided to have a go at making our own Welsh cakes. There are lots of variations, some made with a traditional griddle and some without.
Easy to follow recipe for Welsh cakes
We found our recipe on the trusty BBC Good Food website here.
You’ll need the following ingredients:-
* 225 g plain flour
* 85 g caster sugar
* 1/2 tsp mixed spice
* 1/2 tsp baking powder
* 50 g butter cut into small pieces
* 50 g lard cut into small pieces plus extra for frying
* 50 g currants
* 1 egg beaten
* splash of milk
Since I didn’t have baking powder, we used self-raising flour and we substituted the lard for butter, but this didn’t affect the recipe in the slightest.
Add the flour, sugar, mixed spice, baking powder and a pinch of salt into the bowl.
Rub in the butter and lard with your fingers until the mixture is crumbly. Then add in the currants and work the egg in until you have a soft dough with the consistency of shortcrust pastry. If the mixture is too dry, add a splash of milk. We had to add quite a bit of milk to our mixture.
Once you have your dough, roll it on on a lightly floured surface to the thickness of your little finger. Use a 6 cm cutter to cut out the cakes.
Grease a flat griddle pan or frying pan with lard (we used butter) and put on a medium heat.
Cook the Welsh cakes in batches for about 3 minutes each side until golden brown.
The Welsh cakes will stay fresh in a tin for a week. If you don’t eat them all in one go, that is! And while you’re munching check out Caitlin’s award winning poem for St. David’s Day “Colours of Wales”.