225 g plain flour
85 g caster sugar
½ tsp mixed spice
½ tsp baking powder
50 g butter, cut into small pieces
50 g lard, cut into small pieces, plus extra for frying
50 g currants
1 beaten egg and a splash of milk
1) Tip the flour, sugar, mixed spice, baking powder and a pinch of salt into a bowl. Then, with your fingers, rub in the butter and lard until crumbly. Mix in the currants. Work the egg into the mixture until you have soft dough, adding a splash of milk if it seems a little dry – it should be the same consistency as short crust pastry.
2) Roll out the dough on a lightly floured work surface to the thickness of your little finger. Cut out rounds using a 6 cm cutter, re-rolling any trimmings. Grease a flat griddle pan or heavy frying pan with lard, and place over a medium heat. Cook the Welsh Cakes in batches, for about 3 minutes each side, until golden brown, crisp and cooked through. Delicious served warm with butter and jam, or simply sprinkled with caster sugar. Cakes will stay fresh in a tin for 1 week.
Recipe published on Monica Machado Translation Services Newsletter, Issue 13 – Q1 2019
Recipe and image from BBC Good Food.
Mónica Machado is an English into European Portuguese translator, specialised in Oil and Gas, Mining and Geology, Environment, Hydroelectric Power, HSE, Shipping and Business Legal Areas, working for Portugal and Portuguese-speaking African countries, such as Angola, Cape Verde, Guinea-Bissau, Mozambique and Sao Tome and Principe.
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