Welsh Cakes

I think we’ve got to that point in the year where it’s dark more than it is light, the words ‘I can’t believe it’s getting dark this early’ ring in the air, and you can no longer convince yourself that you don’t need a coat when you go out. I’m up north for the weekend and about 70% of the time I can’t feel my fingers. Oh yes… we’re in… winter.  (Add dramatic music as you will). But it’s not all bad. The Christmas lights are out, the jumpers are in and comfort food is better than it ever was.

I think this little treats are massively underrated. I find loads of supermarkets sell them, however as they’re small and look a little meh they don’t really get picked up. If you’ve never had one before think of them as a sweeter, slightly shorter scone that you cook in a pan. They’re so easy and quick to rustle up that they’re perfect to make before Strictly on a Sunday evening.

Recipe

Makes 20

Time: 20 minutes

Ingredients

• 230g Plain flour
• 90g Caster sugar
• ¼ tsp Ground ginger
• ¼ tsp Ground cinnamon
• ½ tsp Baking powder
• 50g Unsalted butter
• 50g Lard, plus extra for frying
• 70g Raisins or currants
• 1 Large egg
• 25ml Milk

Method

1. Put the flour, sugar, ginger, cinnamon and baking powder into a big bowl and mix together until combined.
2. Add the butter and the lard and then rub the fats into the dry ingredients with your fingers until the mixture resembles breadcrumbs. Shake the bowl from side to side every so often to get the lumps to the top so you can work them into the mix.
3. Add the raisins or currants and mix them into the dough.
4. In another bowl mix together the egg and milk. Then slowly trickle in the milk, mixing with a round bladed knife (like a table knife) until a dough forms.
5. Lightly flour a worktop and roll the dough out into a thin sheet around the thickness of a £1 coin. Take a 6cm round cookie cutter and cut out as many circles as you can, re-rolling the leftovers until you’ve used all the dough.
6. Put a large skillet or frying pan over a medium heat. Add a knob of lard and leave it to melt. Then place 4-5 welsh cakes on the pan and fry for 3-4 minutes on either side until golden brown and cooked all the way through (they shouldn’t feel squidgy when prodded gently).
7. Repeat with the rest of your welsh cakes until you have a stack of delicious treats. Serve with jam, butter or just as they are!

Thanks for reading!
Emma x