Happy St David's Day! I visited Wales for the first time last year and I absolutely loved it. Except for one thing; my husband spent the entire time eating Welsh cakes and telling me how AMAZING they were and I couldn't try them. I'm not one to hold a grudge (I am so one to hold a grudge), but I haven't forgotten about that so, on this very Welshest of days, I'm making my own Welsh cakes and I'm eating all of them. You? You'll have to make your own, I'm just not sharing.
Welsh Cakes (makes about 16)
- 200g gluten free plain flour mix (I used Mrs Crimbles Pancake Mix)
- ½ tsp baking powder (check it's gluten free)
- ¼ tsp mixed spice
- a pinch of salt
- 100g butter, cut into cubes
- 75g caster sugar, plus a little extra for sprinkling
- 50g sultanas or raisins
- zest from ½ a lemon
- 1 egg
- 2-4 tbsp milk
- Sieve the flour mix, baking powder, mixed spice and salt together into a bowl and rub the butter in with your fingertips until you have something that looks roughly like breadcrumbs.
- Stir in the sugar, sultanas and lemon zest.
- Mix in the egg and milk (you might not need all of it) until you have a soft dough.
- Roll out to ½ cm thick between two sheets of cling film and cut 6cm rounds with a pastry cutter.
- Heat a griddle pan (or a non-stick frying pan) and lightly oil the surface before placing on your Welsh cakes.
- Cook for a few minutes on each side, until golden brown. You'll see them start to puff up as they rise.
- Remove from the griddle pan and sprinkle the cakes with a little caster sugar while they're still warm.