A simple recipe for welsh cakes which can be prepared in advance (and easily cooked in the frying pan, under supervision). The cake mixture is easily prepared and can be prepared by cubs (or made in advance) and the cubs can then roll the mixture, cut out their cake and eat it within 15/20 mins!
TAKEN FROM: https://www.bbcgoodfood.com/recipes/5569/welsh-cakes
Ingredients: (makes 16)
225g plain flour
85g caster sugar
½ tsp mixed spice
½ tsp baking powder
50g butter, cut into small pieces
50g lard, cut into small pieces, plus extra for frying
1 egg, beaten
1. Tip the flour, sugar, mixed spice, 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. 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.
2. 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. 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. Delicious served warm with butter and jam, or simply sprinkled with caster sugar. Cakes will stay fresh in a tin for 1 week.