Pice ar y Maen

Category, DifficultyBeginner

[cooked-description]

Yields16 Servings
Prep Time10 minsCook Time6 minsTotal Time16 mins

 50 g Butter, cut into small pieces
 225 g Plain Flour
 85 g Caster Sugar
 ½ tsp Baking Powder
 1 Egg, well beaten
 ½ tsp Mixed Spice
 50 g Currents
 50 g Lard, cut into small pieces, and extra for frying
 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 6 cm cutter, re-rolling any trimmings. Grease a flat griddle pan or heavy frying pan with lard, and place over a medium heat.

3

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.

Ingredients

 50 g Butter, cut into small pieces
 225 g Plain Flour
 85 g Caster Sugar
 ½ tsp Baking Powder
 1 Egg, well beaten
 ½ tsp Mixed Spice
 50 g Currents
 50 g Lard, cut into small pieces, and extra for frying
 Splash Milk

Directions

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 6 cm cutter, re-rolling any trimmings. Grease a flat griddle pan or heavy frying pan with lard, and place over a medium heat.

3

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.

Pice ar y Maen