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Welsh Cakes (picau ar y maen) Recipe

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This recipe for Welsh Cakes (picau ar y maen), by , is from The Lowther Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Holly Tunning Canfield


2 c all purpose flour
3/4 c sugar, plus more for sprinkling
2 1/2 tsp baking powder
1 tsp orange zest, finely grated
1 tsp grated nutmeg
1/2 tsp salt
1/4 c (1 stick) unsalted butter, cold and diced
1/4 c lard, cold and diced, plus more for cooking
3/4 c currants
2 large eggs, slightly beaten
2-3 Tbsp buttermilk (I've used regular milk too)
Lard for cooking

Combine the flour, sugar, baking powder, orange zest, nutmeg and salt in a medium bowl. Mix in the butter and lard with your fingertips until the mixture looks sandy. Stir in the currants. Beat the eggs and 2 tablespoons of the buttermilk together. Stir into dry ingredients to make a shaggy dough, adding more buttermilk if dough is dry. Gather dough into a flattened ball, wrap in plastic wrap and chill for 1 hour.

Roll the dough on a floured counter into a piece about 1/4" think. Cut into 2 to 3" rounds. You can also separate small balls and roll out into small 2 to 3" flat rounds by hand individually.

Heat a griddle or cast iron skillet over medium-low heat. Brush the pan with lard. Cook the cakes until a pale golden brown and cooked through, about 4 or 5 minutes on each side. Low, slow and steady wins the race with these. Move to a cooling rack, dust with sugar and cool.




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