What does it take to win the biggest Grand Tour in the cycling calender? Dedication, training, a carefully considered nutrition plan...?
If you've read Geraint Thomas' thoroughly entertaining book 'The World According to G,' you'll already know about the Welshman's favorite treat. Is the promise of a freshly-made tin of Welsh Cakes the key to pushing through those final stages to secure the yellow jersey?
You don't need to spend three weeks in the saddle racing through France to enjoy this regional delicacy though. In fact, we think the combination of carbs and dried fruit makes them a great mid-ride pick-me-up.
- 450g of self-raising flour
- 1-2 tsp freshly ground nutmeg
- 200g soft butter
- 25g soft lard
- 225g caster sugar
- 225g sultanas/currants
- 2 eggs (beaten)
- In a large bowl, mix the nutmeg and flour and rub together with the butter and lard until it resembles breadcrumbs.
- Mix in the sugar and sultanas.
- Use the eggs to bind together. The mixture should be quite firm but you can add a drop of milk if it's too dry.
- Roll the dough on a floured surface to a thickness of about 1cm. Use a round cookie-cutter to cut into 6cm rounds.
- Cook on a greased griddle on a medium heat for about 3 minutes each side.
- Leave to cool on a wire rack (patience)!