Welsh Cakes

Recipe View 5 mins In a large bowl, sift together the flour, baking powder, and salt. (5 minutes)

Recipe View 10 mins Add the softened butter and lard to the dry ingredients. Using your fingertips or a pastry blender, work the fats into the flour until the mixture resembles fine breadcrumbs. (10 minutes)

Recipe View 3 mins Stir in the sugar and raisins, ensuring they are evenly distributed throughout the mixture. (3 minutes)

Recipe View 2 mins In a separate bowl, lightly beat the eggs. (2 minutes)

Recipe View 5 mins Gradually add the beaten eggs to the flour mixture, along with just enough milk to bring the dough together into a firm consistency, similar to that of shortcrust pastry. Be careful not to overmix. (5 minutes)

Recipe View 2 hrs Wrap the dough in plastic wrap and chill in the refrigerator for 1 to 2 hours. This chilling period is crucial for developing the right texture. (1-2 hours)

Recipe View 5 mins Once chilled, lightly flour a clean surface and roll out the dough to a thickness of approximately 1/4 inch. (5 minutes)

Recipe View 5 mins Using a 3-inch round cutter, cut out individual cakes from the rolled dough. (5 minutes)

Recipe View 2 mins Lightly grease a griddle or frying pan (an electric skillet works wonderfully with a touch of non-stick spray). Heat over low heat. (2 minutes)

Recipe View 9 mins Bake the cakes on the preheated griddle or pan until they are golden brown on both sides, flipping them carefully to ensure even cooking. (8-10 minutes per batch)

Recipe View 10 mins Remove the cooked cakes from the griddle and allow them to cool slightly on a wire rack. (10 minutes)

Recipe View 2 mins Sprinkle the cooled cakes generously with sugar before serving. (2 minutes)