26 minutes
A classic Welsh teatime treat, these cakes are lightly spiced and studded with currants, perfect for enjoying with a cup of tea.
Plain Flour
0 oz
0 oz
Mixed Spice
teaspoons
teaspoons
pinches
Unsalted Butter, cut into small pieces
0 oz
Lard, cut into small pieces, plus extra for frying
0 oz
Currants
0 oz
Egg, beaten
each
Milk, optional
splash
1. Dough Formation
Combine flour, caster sugar, mixed spice, baking powder, and a pinch of salt in a mixing bowl. Using your fingertips, rub in the butter and lard until the mixture resembles breadcrumbs. Stir in the currants. Add the beaten egg and mix to form a soft dough, incorporating a splash of milk only if the mixture is too dry. The dough should have a consistency similar to shortcrust pastry.
2. Shaping the Cakes
On a surface dusted lightly with flour, roll out the dough to the thickness of a little finger. With a 6cm round cutter, cut out circles, reusing the trimmings to make more cakes.
3. Frying the Cakes
Lightly grease a flat griddle pan or heavy frying pan with lard and warm it over medium heat. Cook the Welsh cakes in batches, allowing about 3 minutes on each side. They should be golden brown, crisp, and cooked through.
Add chocolate chips to the dough for a sweet, kid-friendly treat.
For a decidedly more indulgent treat, add mini chocolate chips to the dough. Dark, milk, or white chocolate can each bring a unique flavor profile to the cakes.
Incorporate the zest of an orange or lemon into the dough. The oils in the citrus zest will perfume the cakes with a bright, refreshing aroma, offering a contrast to the rich buttery flavor.
Replace the currants or raisins with other dried fruits like chopped apricots, cranberries, or cherries for a different taste.
Substitute the usual currants or raisins with other dried fruits like chopped apricots, figs, or cherries. Soaking the dried fruit in tea or even a bit of rum or whiskey before adding it to the dough can also add a new dimension of flavor.
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