PICAU AR Y MAEN (WELSH CAKES)

Picau Ar Y Maen (Welsh Cakes) image

Provided by Tom Parker Bowles

Yield Makes 20

Number Of Ingredients 10

425g all-purpose flour, plus extra for dusting
1 teaspoon baking powder
¼ teaspoon ground allspice
Pinch of salt
120g unsalted butter, at room temperature, cut into cubes, plus extra for frying
120g lard or vegetable shortening, cut into cubes
175g superfine sugar
120g raisins
2 eggs, beaten
30ml whole milk

Steps:

Sift the flour, baking powder, allspice and salt together into a large mixing bowl. Add the butter and vegetable shortening to the flour mixture and rub together with clean fingertips for 5-7 minutes, until the mixture resembles breadcrumbs. Stir in the sugar and raisins and combine.
Mix the eggs and milk together, then pour into the flour mixture and stir until it forms a stiff dough. Bring the dough together with your hands in the mixing bowl until it forms a ball. Turn the dough on to a lightly floured surface and roll it out to a thickness of 1cm. Dip a 6cm round cutter in flour and cut 20 rounds from the dough.
Melt a knob of butter in a heavy-bottomed frying pan over a medium heat and fry the rounds in batches for 3-4 minutes on each side, until crisp and golden. Serve warm, or keep in an airtight container for up to a week and reheat gently before serving.