Welsh Cakes

How do I love thee... these savory sweet delights fall somewhere between pancake and cookie. The first day we were here G picked up a packet of Welsh Cakes from the shop across the way. I was quite underwhelmed, didn't see the appeal as he and Kiddo raved about them. "You can make these you know, there's a recipe there in the kitchen."Next day I figured no better way to get to know your way around a new kitchen than to cook something up eh. From the first batch that followed the recipe to the letter the nearly daily batches of them have evolved. They're most definitely a nice way to warm up the otherwise cold kitchen. I was quite amused to see lard as an ingredient. LARD. I've come to realize it's along the the lines of shortening/Crisco and whatnot but LARD!

Welsh Cakes
1 Cup Self Rising Flour
1/4 Cup Butter
1/4 Cup Lard
1/4 Cup Demerara Sugar
1/3 Cup Currants
1/4 tsp mixed spice
1 egg
pinch of salt
splash of milk

I measure out and start melting the butter and lard in the small frying pan as I mix together the rest of the ingredients. You could nuke to melt too, either works :) Sift dry ingredients together in mixing bowl. If you do not have a sifter, or not sure if you do, just stir it up well with a fork so you don't have any clumps in the flour. Once clumpless, add in the butter and lard then the currants (raisins work quite well in here too). Finally stir in the egg, well beaten and a splash of milk.

The dough should be soft but not sticky when you roll it into a ball. Roll the dough, I do it by the handful, on a floured surface about 1/4 inch thick and cut in to 6cm/2.5 in rounds. A plastic cup works well for this. Cook in a lightly greased pan on med heat approx 3 minutes on each side until they are golden brown. The above makes 12-18 cakes depending on size :)

Absolutely best when right out of the pan with a pat of butter and a fresh cup of coffee in the other hand. They are quite nice cold as well, store in an air tight container if you expect them to last more than a day, otherwise leave them out on the counter and they will magically disappear as the day passes. Future variations will include subbing the wheat flour for almond flour, adding in seeds and or other dried fruits. How ever you make them up, Enjoy!