Gluten Free Welsh Cakes
Simple to make and extremely moreish. These Welsh cakes are best eaten warm from the pan.
Credited to: Coeliac UK
Kcal: 182.4
Difficulty: Pretty easy
Serves 10
20 mins prep
20 mins cooking time
Ingredients
- 240g gluten free self raising flour, plus extra for dusting
- 1/4 tsp grated nutmeg
- 1/2 tsp ground cinnamon
- Pinch of salt
- 80g caster sugar, plus extra for finishing
- 110g chilled butter, plus extra for cooking
- 50g sultanas or currants
- 1 egg
- Optional milk
Notes: * Search our food and drink information for suitable products.
Method
- Sieve the flour, spices and salt into a mixing bowl and add the sugar.
- Rub the chilled butter and flour with your fingers until you reach a breadcrumb consistency then add in the dried fruit.
- Whisk the egg and add to the mixture to bring it all together, if the mixture is too dry add a tbsp of milk.
- Dust the worktop and roll out to 1-2cm thick, use a cutter to cut out as many as you can. Re-use the off cuts by rolling out again.
- Grease a heavy non-stick frying pan or flat griddle pan and put on a medium heat.
- Once hot place a Welsh cake on the pan and cook for 4 minutes on each side, the colour should be golden. If it's too light turn the heat up slightly, if too dark turn the heat down.
- Wipe the pan and add more butter between each batch of Welsh Cakes. Cool on a wire rack and sprinkle with sugar.
Nutritional information per serving
Kcal
182.4
Fat
8.2g
Carbs
25.3g
Protein
1.8g
Fibre
0.4g
Sugars
9.6g
Hints and tips:
You can swap out the two spices for 1tsp of mixed spice if you have it in your cupboard, or replace the dried fruit with chocolate drops.
