Food1st March 2014
Making Welsh Cakes
Celebrate St David's Day in style. Perfect for making with the children
225g plain flour
85g caster sugar
1/2 tsp cinnamon
1/2 tsp baking powder
50g butter cut into small pieces
50g lard, cut into small pieces, plus extra for frying
1 egg, beaten
Tip the flour, sugar, cinnamon, 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.
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.
Article by Chris Coles
posted in Deaf Lifestyle / Food
1st March 2014