Pice ar y maen (Welsh Cakes)

Pice ar y maen (Welsh Cakes)

Ingredients
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

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.
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.


Per cake

138 kcalories, protein 2g, carbohydrate 20g, fat 6 g, saturated fat 1g, fibre 9g, sugar 9g, salt 0.13 g