I am Welsh and grew up in the Welsh Valleys where my "nana" [grandmother] made bakestones,, or Welshcakes. We called them bakestones as they were made on a cast iron baking stone. Most families had slight variation on this recipe where half lard and half butter were used. The lard helps with texture,, all butter could be used by may create a heavier result. We always used currents- not raisins,,along with a healthy dose of sweet mixed spice. My nan also used to make a coconut batch,, later on she branched out to apricot and pecan. We never dusted with sugar, but did slaver on butter when and if they had been hanging around for a day or so!! They also freeze well.
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I am Welsh and grew up in the Welsh Valleys where my "nana" [grandmother] made bakestones,, or...