Welsh cakes

Welsh cakes

  • Rating: 5 out of 5.98 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes 16

Pice ar y maen, a Welsh teatime treat passed on through generations and still as popular as ever. Perfect for making with the children

  • Easily doubled
  • Easily halved
  • Freezable
Nutrition: per cake
HighlightNutrientUnit
kcal138
fat6g
saturates1g
carbs20g
sugars9g
fibre9g
protein2g
low insalt0.13g
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Ingredients

Method

  • STEP 1

    Tip the flour, sugar, mixed spice, baking powder and a pinch of salt into a bowl. Then, with 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 – it should be the same consistency as shortcrust pastry.

  • STEP 2

    Roll out the dough on a lightly floured work surface to the thickness of your little finger. Cut out rounds using a 6cm cutter, re-rolling any trimmings. Grease a flat griddle pan or heavy frying pan with lard, and place over a medium heat. Cook the Welsh cakes in batches, for about 3 mins each side, until golden brown, crisp and cooked through. Delicious served warm with butter and jam, or simply sprinkled with caster sugar. Cakes will stay fresh in a tin for 1 week.

RECIPE TIPS
LUCY SAYS...
My family is from South Wales and Welsh cakes or ‘Pice ar y maen’ were always a teatime favourite. This is the recipe my great-grandmother used to make with my mum and the tradition passed on to me. The taste of these warm, buttery cakes still brings back fond memories

Goes well with

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    Rating: 5 out of 5.98 ratings
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