The Best Traditional Welsh Cakes

Unforgettably flaky, tender, almost melt-in-your-mouth texture that’s punctuated with sweet currants and laced with a wonderful hint of mace, these Welsh cakes are simply irresistible!

Which Ingredients Are Crucial to Get the Best Taste and Texture?
Use lard. Do not substitute with butter. Lard makes all of the difference in the feel. I repeat.
Use mace. Do not substitute nutmeg. Mace is a flavorful and wonderfully aromatic spice which was used generations is less now. Its really adds a nostalgic and unique touch of flavor.
Use caster sugar. This is crucial for the feel. Regular sugar won't have enough time to dissolve since these Welsh cakes are cooked fast and the feel will be more gritty rather than this almost melt-in-your mouth consistency. Caster sugar is melts and sugar . You make your own by conducting sugar through the blender simply can purchase caster sugar. Don't use sugar it isn't the exact same thing and contains cornstarch.

Let's begin!

Ingredients

• 2 cups all-purpose flour
• 1/3 cup caster sugar (do not substitute) (to make your own, pulse granulated sugar in a blender until ultra fine. Do NOT use powdered sugar)
• 1 teaspoon baking powder
• 1/2 teaspoon ground mace ,(a highly aromatic, flavorful spice used in a lot of traditional baking. Do not substitute it.)
• 1/4 teaspoon salt
• 1/8 teaspoon ground cinnamon
• 2 ounces lard , chilled (about 4 tablespoons) NOTE: Lard is critical for the wonderful texture of Welsh Cakes
• How To Render Your Own Lard! (it's WAY cheaper and better)
• 2 ounces butter , chilled and cubed
• 1 large egg , lightly beaten
• 1/2 cup dried currants
• 2-3 tablespoons milk
• granulated sugar for finished cakes

Directions

1. In a bowl combine the flour, sugar, baking powder, salt, mace and cinnamon. Mix in butter and the lard with a food processor or your fingers until the mixture resembles coarse crumbs. Add the currants and stir to combine. Add the egg and then work it into the mix adding a little milk until you've got a dough that is soft. It shouldn't be sticky or wet. Wrap the dough and refrigerate for half an hour. (Dough can be made well ahead of time and chilled until ready to use.)
2. Roll out the dough on a floured or non-stick surface around 1/4 inch thick. Cut out rounds with a biscuit cutter. Gather up the scraps, knead and roll out to cut on the rounds.
3. Heat and lightly butter a cast iron pan over moderate heat (I lightly chopped it to later help the sugar stick to the cakes when they are sprinkled). Insert the cakes and cook on each side until lightly browned, about 3-4 minutes (lower the heat if necessary to prevent the out from burning until the inside is done).
4. Let them cool for about a minute. Place them in a bowl of sugar while the Welsh cakes are still warm. Best eaten while a bit hot. Reheat Welsh Cakes in a pan, toaster, or heated oven (or if in a rush, in the microwave for a couple of seconds).