Ingredients:
- 115g plain flour
- 85g caster sugar
- Pinch salt
- 35g margarine/butter
- 35g lard
- Handful of raisins
- caster sugar, for dusting
Method:
1. Add the flour, sugar, and a pinch of salt into a bowl. Then, either using a beater in a stand mixer, or your fingers, rub in the butter and lard until resembling fine breadcrumbs.
2. Stir in the currants. The dough should be soft and maliable. If it is a little dry, add a splash of milk. The texture should resemble shortcrust pastry.
3. On a lightly floured work surface, roll out the dough to 1cm thickness.
4. Cut out rounds using a 6cm cutter. Form the scraps into a ball and re-roll for extra Welsh cakes.
5. Add a little butter into the base of a non-stick frying pan and place over a medium heat. Cook the Welsh cakes for about 3 minutes on each side, until golden brown.
6. If you have a baking stone, pre-heat at 200oC and follow the same process.
7. Serve warm with butter, or dusted with caster sugar.
