Traditional Welsh Cakes

Small round cakes cooked on a griddle, offering a contrast between a golden surface and a tender heart. The scent of warm butter mingles with spices and raisins.

• Prep time: 15 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 563
• Protein: 8 g
• Carbs: 75 g
• Fat: 25 g

Ingredients

• 250 g Wheat flour ( sifted )
• 50 g Minimum butter sweet ( cold, diced )
• 50 g Lard ( cold, diced )
• 75 g White sugar
• 50 g Raisin
• 1 piece Egg ( beaten )
• 1 tsp Baking powder
• 1 tsp Allspice
• 1 pinch Gray sea salt

Instructions

1. Rubbing in the fat

   In a mixing bowl, combine flour, baking powder, salt, and mixed spice. Add cold cubed butter and lard. Rub in with your fingertips until the mixture resembles fine breadcrumbs with no large lumps of fat.

2. Add dry ingredients

   Pour the white sugar and raisins into the crumbly mixture. Mix briefly to distribute the fruit evenly.

3. Bind the dough

   Add the beaten egg. Work the dough quickly to form a soft ball. If too dry, add a spoonful of milk. The dough should not stick to your fingers.

4. Cut the rounds

   Roll out the dough on a floured surface to a thickness of 1 cm. Cut out 6 cm diameter rounds using a fluted cutter.

5. Griddle cooking

   Heat a heavy-based frying pan over medium heat, without grease. Place the cakes and cook for 3 to 4 minutes per side. They should be golden brown and slightly risen.

Chef's tips

• The pan should not be too hot, otherwise the outside will burn before the heart is cooked.
• Using a mix of butter and lard gives a more crumbly and authentic texture.
• Sprinkle with white sugar immediately after taking them off the pan so it sticks well.

Storage

Store in an airtight container at room temperature for up to 3 days. They can be briefly toasted to regain their crispness.