85gcaster sugarplus extra sugar for coating cakes (approx. 50g)
100gbutter or lardcut into small pieces + extra for greasing
110gdried cranberries or currantsor a mixture of each
A splash of milk
In a large bowl combine, the flour, sugar, mixed spice, baking powder, and a pinch of salt. With your fingertips rub in the butter or lard until the butter/lard is in small pieces. Mix in the cranberries or currants.
Pour the egg in and knead until a dough forms, it should be the same consistency as shortcrust pastry, if it’s dry add a splash of milk.
Roll out the dough on a lightly floured work surface until it’s about 1cm in thickness. Cut out rounds using a 6cm cutter, re-rolling any trimmings.
Grease your pan with butter, and place over a medium heat. Cook the Welsh cakes in batches, for about 3 mins each side until golden brown and cooked through. Be careful to check on them frequently as they burn easily.
Remove from the pan and place into a bowl of sugar and flip to coat.
Welsh cakes are best served warm but still great cold and will last for 3-5 days in an airtight container, at room temperature.