About this recipe:I had mincemeat left after making thousands of mince pies and thought I'd adapt a Welsh Cake recipe I've had for yonks. Really quick to make and the dough is freezeable, as are the cooked cakes. Nice change from mince pies - and more kid friendly as they're more 'cakey'!
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Method Prep:30min › Cook:8min › Ready in:38min
In a mixing bowl combine the flour, sugar, salt and cinnamon and give a good mix. Add the butter and use your fingertips to rub the mixture together to get a breadcrumb texture.
Spoon in the mincemeat then the eggs and use your hands to bring the mixture together into a dough (you can add a splash of milk if it's too sticky but rolling it later will incorporate some more flour). Wrap in cling film and put in the fridge for 20 to 30 minutes.
Remove from the fridge and turn the dough out onto a lightly floured work surface and roll to a thickness of about 1 cm. Use biscuit cutters of your choice to cut into shapes (traditional Welsh cakes are round and the size of a scone). I had Christmas trees and stars for a change!
Lay the cakes in a dry frying pan or griddle over a medium heat and cook for 2 to 3 minutes on each side until dark golden brown (but do not allow to burn, adjusting heat if necessary). Remove from the pan and sprinkle with caster sugar, serve warm or cold.
This recipe makes around 20 cakes and they keep in an air tight container for up to a week.The dough can be frozen for 3 months or you can cook them, cool them, then freeze them in bags. These also taste good heated in the microwave for a minute or so and slathered in jam. Enjoy.
Feel free to substitute or add to the cinnamon for your favourite spice combination.