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The Best Traditional Welsh Cakes

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The Best Traditional Welsh Cakes

Unforgettably flaky, tender, almost melt-in-your-mouth texture that’s punctuated with sweet currants and laced with a wonderful hint of mace, these Welsh cakes are simply irresistible!
#traditionalcake #Welsh #Cakes #recipe
  • 2 cups all-purpose flour
  • 1/3 cup caster sugar (do not substitute) (to make your own, pulse granulated sugar in a blender until ultra fine. Do NOT use powdered sugar)
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground mace ,(a highly aromatic, flavorful spice used in a lot of traditional baking. Do not substitute it.)
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground cinnamon
  • 2 ounces lard , chilled (about 4 tablespoons) NOTE: Lard is critical for the wonderful texture of Welsh Cakes
  • How To Render Your Own Lard! (it's WAY cheaper and better)
  • 2 ounces butter , chilled and cubed
  • 1 large egg , lightly beaten
  • 1/2 cup dried currants
  • 2-3 tablespoons milk
  • granulated sugar for finished cakes
  1. In a bowl combine the flour, sugar, baking powder, salt, mace and cinnamon.  Mix in the lard and butter using your fingers or a food processor until the mixture resembles coarse crumbs.  Add the currants and stir to combine.  Add the beaten egg and work it into the mixture adding a little milk as needed until you have a soft dough.  It should not be wet or sticky.  Wrap the dough and refrigerate for 30 minutes.  (Dough can be made well in advance and chilled until ready to use.)
  2. Roll the dough out onto a floured or non-stick surface about 1/4 inch thick.  Cut out rounds using a biscuit cutter.  Gather up the scraps, knead together and roll out again to cut the remaining rounds.  
  3. Get Full Instruction HERE
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