Welsh Cakes

Welsh cakes, aka bakestones, griddle cakes, or picau ar y maen in Welsh, originate from Wales and are a cross between a cookie, scone and a pancake but are truly unique when it comes to their taste and texture. Made from simple pantry items like flour, sugar, lard, and butter, Welsh Cakes are round, flat and studded with currants, and traditionally cooked on a griddle rather than baked in the oven. They make a delicious afternoon treat with a cuppa. Leftovers can be stored in an airtight container in a cool place for up to 5 days. Leftovers can be stored in an airtight container in a cool place for up to 5 days. Reheat at 180C/350F for 5 minutes.
Currants are tiny, sweet, seedless raisins made from the Black Corinth grape in Greece.


250 g Plain flour 50 g Erythritol (or caster sugar) plus extra for sprinkling ½ tsp Cinnamon ¼ tsp Freshly grated nutmeg A large pinch Allspice A large pinch Cloves 1½ tsp Baking powder A pinch Sea salt 60 g Unsalted butter, cut into small pieces 60 g Lard, cut into small pieces, plus extra for frying 100 g Currants ©angiesrecipes 1 Large egg 1-2 tbsp Milk

Tip the flour, spices, erythritol, baking powder and a pinch of salt into a bowl. Then, with your fingers, rub in the butter and lard until crumbly. Mix in the currants. Add the egg and milk and use a wooden spoon to combine everything. If the mixture is too dry, add a little more milk-it should be the same consistency of scone dough.
Roll out the dough on a lightly floured work surface to the thickness of your little finger. Cut out rounds using a 6cm cutter, re-rolling any trimmings and continue cutting out circles until you have used all of the dough.
Grease a cast-iron pan with lard, and place over a medium heat. Cook the Welsh cakes in batches, for about 3 minutes each side, until golden brown, crisp and cooked through. Generously sprinkle with caster sugar while still warm. Delicious served warm with butter and jam, or just as they are.