Picau ar y maen - Welshcakes
I got my lovely Emma Bridgewater daffodil mug for Mother's Day last year.
This is Gran's recipe which I always use, hence the lbs and ozs! After sprinkling sugar on top, she always added a knob of butter. We ate them warm, straight off the bakestone.
This recipe makes about 24 cakes, but I halved it today as there are only 2 of us; I'm not sure if they'd freeze well.
1lb plain flour
4oz lard [I use Trex]
6oz caster sugar
1/2 tspn mixed spice
1 tspn baking powder
2 tbspns milk
Put the flour, baking powder and salt in a bowl, then rub in the fat. Add the currants and spice and mix together.
Beat the egg a little then add with enough of the milk to make a firmish dough.
Roll out on a floured surface till about 1/4" thick, then cut into rounds.
Grease a bakestone and cook the Welshcakes for about 3 mins each side till golden.
Cool on a wire rack and sprinkle with sugar. They're best eaten warm, on the day they're made.