This is super yummy and warming, super quick, super easy, no complicated ingredients, and suitable for vegan (and of course vegetarians)!
- Flour 225 g
- Sugar 85 g
- Mixed spice
- Baking Powder
- Butter 50 g
- Lard cut into small pieces, plus extra for frying 50 g
- Currants/chocolate chips/dried fruit 50 g
- Egg beaten 1
- Splash of milk
How to make Chocolate Chip Welshcakes
- 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.
- Then rub in the butter and lard until crumbly with your fingers.
- Mix in the chocolate chips or currants or dried sultanas, or miss this out if you dont want anything in.
- 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.
- Roll out the dough on a lightly floured work surface to the thickness of your little finger.
- Cut out rounds using a cutter, 6mm is best, re-rolling any of the trimmings to use up all of the dough
- 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 mins each side, until golden brown, crisp and cooked through.
- 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).
- Serve warm with butter and jam, or sprinkled with sugar. Cakes will stay fresh in a tin for 1 week.