This is a traditional Welsh Cakes recipe handed down from my Nan.
Growing up in Wales, I have had more than my fair share of welsh cakes. I always used to think that my Nan used to make the best Welsh Cakes in the world and when I was young I drew a picture of her throwing me down welsh cakes from heaven and I asked her to promise me that she would still make them for me when she died. She used to love repeating that story and would remind me that I was a never very tactful!
I’m pleased to say that my Nan went on to live until the ripe old age of 95. As a tribute to her, I made welsh cakes for her funeral and I have started to make them much more now for my little ones to carry on the tradition. So this is her traditional Welsh Cakes recipe.
My little ones love making Welsh Cakes and they join in by measuring out the ingredients, mixing everything together, rolling out the dough and cutting out the shapes.
You can substitute the lard for butter in the recipe, but I’ve stuck to using lard as well as that’s what my Nan did.
Welsh cakes are best eaten straight away but also keep well and are a great little treat for lunch boxes. You can just sprinkle with sugar, but I much prefer to spread with butter.
Serves – 14 – 16 welshcakes
Preparation time – 10 minutes
Cooking time – 6 minutes per batch
Little helpers – Measure out the ingredients, mixing the ingredients together, rolling out the mixture and using the cookie cutters to cut out the welsh cakes
Ingredients for Traditional Welsh Cakes
225g plain flour
85g caster sugar
½ tsp mixed spice (optional)
½ tsp baking powder
50 g currants
1 egg beaten
Splash of milk
Method for Traditional Welsh Cakes
Sift the flour, sugar, baking powder and mixed spice into a bowl. Cut the butter and lard into small pieces and then use your fingers to rub into dry ingredients until crumbly. Then add the currants and mix in.
Add in the beaten egg and mix in until you have a soft dough, adding a little milk if it’s too dry.
Roll out the dough on to a lightly floured work surface to about the thickness of a cookie. Then cut rounds out with your 6cm cutter, re-rolling any trimmings to cut out more.
Ideally you would be using a traditional welsh iron baking stone, but a griddle pan or heavy frying pan will work just as well. Grease your pan with some 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.
Tuck in when warm or save for later. Sprinkle with sugar, spread with butter or even top with jam and enjoy!