Welsh Cakes

11 ingredients
3 steps

Ingredients

  • 2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon freshly ground nutmeg
  • 6 tablespoons cold, unsalted butter, cut into 1/2-inch pieces
  • 2 tablespoons cold lard, cut into 1/2-inch pieces
  • 1/3 cup currants
  • 1 large egg, lightly beaten
  • 1/4 cup cold, whole milk

Directions

  1. 1
    Combine all the dry ingredients in a large bowl and whisk to blend. Blend the butter and lard into the flour mixture with a pastry cutter until the mixture resembles coarse crumbs. Stir in the currants Add the beaten egg and enough milk to make a soft dough.
  2. 2
    Turn the dough out onto a lightly floured work surface and knead briefly and gently. Roll the dough to a 1/4-inch thickness and cut into 2 1/2-inch rounds with a cookie or biscuit cutter.
  3. 3
    Heat an electric griddle or frying pan to 350° F (or a heavy cast iron skillet over medium-low heat). Butter the surface lightly and cook the Welsh cakes for about 3 minutes per side, or until they are golden brown. They should be soft in the middle but not doughy. Remove to a wire rack and sprinkle with granulated or confectioners' sugar. Serve warm. Once they are cool, the cakes can be wrapped and stored at room temperature for several days, or frozen.

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