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Pice ar y Maen

Yields16 ServingsPrep Time10 minsCook Time6 minsTotal Time16 mins

Pice ar y maen (Welsh Cakes), a Welsh teatime treat

WelshCakes

 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.

Nutrition Facts

Servings 16

Amount Per Serving
Calories 138
% Daily Value *
Total Fat 6g10%

Saturated Fat 1g5%
Total Carbohydrate 20g7%

Sugars 9g
Protein 13g26%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.