Chocolate Chip Welshcakes recipe

This is super yummy and warming, super quick, super easy, no complicated ingredients, and suitable for vegan (and of course vegetarians)!


To make 1 serving

  • Flour 225 g
  • Sugar 85 g
  • Mixed spice 0 tsps
  • Baking Powder 0 tsps
  • Butter 50 g
  • Lard 50 gcut into small pieces, plus extra for frying
  • Currants/chocolate chips/dried fruit 50 g
  • Egg 1 beaten
  • Splash of milk

How to make Chocolate Chip Welshcakes

  1. Add all of the dry ingredients into a bowl, the flour, sugar, baking powder and (and a pinch of salt if you wish) into a bowl.
  2. Then rub in the butter and lard until crumbly with your fingers.
  3. Mix in the chocolate chips or currants or dried sultanas, or miss this out if you dont want anything in.
  4. 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 shortcrust pastry.
  5. Roll out the dough on a lightly floured work surface to the thickness of your little finger.
  6. Cut out rounds using a cutter, 6mm is best, re-rolling any of the trimmings to use up all of the dough
  7. Grease a flat griddle pan or heavy frying pan with lard, and place over a medium heat.
  8. Cook the Welsh cakes in batches, for about 3 mins each side, until golden brown, crisp and cooked through.
  9. Can also be cooked in the oven, 350 degree F (177 degree C) oven. Place on a parchment paper lined baking sheet and bake until set and very lightly browned yet still soft inside (they won’t get as brown as when you cook them on a griddle).
  10. Serve warm with butter and jam, or sprinkled with sugar. Cakes will stay fresh in a tin for 1 week.

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