Soft Welsh cakes
- 500g (1 1/4 lb) plain flour
- 2 dessertspoons baking powder
- 1/2 teaspoon salt
- 75g (3 oz) butter, softened
- 75g (3 oz) lard
- 300g (11 oz) caster sugar
- 350g (12 oz) sultanas or currants
- 4 eggs
- 100ml (4 fl oz) milk
Prep:2hr › Cook:8min › Ready in:2hr8min
- Sift flour, baking powder and salt into bowl. Add butter and lard and mix until resembles fine breadcrumbs. Stir in sugar and currants or sultanas. Beat the eggs lightly and add to flour mixture with just enough milk to make a firm dough similar to shortcrust pastry. Chill dough 1 to 2 hours.
- Roll the dough to 5mm on floured surface and cut with a cutter into 7cm rounds. Bake the cakes on a greased griddle, bakestone or frying pan over low heat until golden brown. Cool and sprinkle with sugar.
Took shortcuts. you dont need too chill the dough these days you only needed too chill in the olden days as the flour and the bicarb wasnt as refined you should be fine to use the dough straight away also make sure the rolling surface is EXTREMELY Floured and also the rolling pin if you have children who dont like currents then you can substitute with choc chips - 12 Dec 2009
4 eggs and milk? Never added more than one egg to a Welsh cake batch and never any milk. I guess each Welsh family must have their own recipes. This recipe works and is easy enough, but you do get quite a wet mixture. A single egg is plenty to bind it and you won't end up with half of it stuck to your work top or rolling pin. This recipe doesn't produce the same quality cake as my family's version... Then I am a little biased - 16 Jan 2012
Yes lard is most definitely more traditional than all butter. I never chill the dough, also don't roll too thinly, I've always rolled to about a centimetre which gives a good thickness rather than a biscuit lol Oh I am Welsh - 16 Jul 2011