Welshcakes with a Twist
01 March 2021
We simply couldn't let St David's Day pass without a Welshcake or two (or three...or four!) Today we're sharing the classic recipe, as well as two versions with a twist for you to try!
- 225g plain flour
- 85g caster sugar
- ½ tsp mixed spice
- ½ tsp baking powder
- 100g butter, diced (or 50g butter & 50g lard)
- 50g currant
- 1 egg, beaten
- Splash of milk (if needed)
- 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. You want to achieve a look/texture similar to when making breadcrumbs
- Add in the the currants and work in the egg into the mixture until you have soft dough. If the mixture appears to dry and isn't coming together, add a very small splash of milk.
- Once combined, flour your work surface and roll the dough out to the thickness of your little finger. You may need to divide your dough beforehand, depending on the size of your work surface.
- Using any cutter of your choice (round/scalloped is traditional, but we couldn't resist heart-shape!) cut as many cakes out as you can and get your heavy-based frying pan, skillet or bakestone on to a medium heat whilst you do this.
- When the pan is hot, start adding the raw cakes in batches. Bake them for 2-3 minutes each side, they should have a light golden shade each side.
- Once golden each side, flip onto a baking tray to cool and sprinkle with caster sugar for extra deliciousness!
Try These Twists:
40g Dark Chocolate Chips & Zest of 1 Orange
40g White Chocolate Chips & 30g Dried Cranberries
Let us know how you get on and share your creations with us on social media using #CMRSnaps