Welsh Cakes

The original base recipe for these cakes came from my step-children’s grandmother, Joan. The cakes are so good, and really simple to make; in fact I still have the original recipe she gave me some 10 years ago.

The gluten-free version cakes have a slightly more crumbly texture than usual, but I think it works fine this way. If you like, replace half the margarine with lard – this adds a deeper flavour and also makes a shorter texture.

10014_WELSH_CAKES_1200x1200Ingredients

  • 225g Gluten-Free Flour Mix A
  • 1 tsp mixed spice
  • 100g Stork margarine
  • ½ tsp xanthan gum
  • ½ tsp bicarbonate of soda
  • 1 tsp glycerine
  • 80g castor sugar
  • 80g sultanas
  • 1 medium egg, beaten
  • castor sugar for sprinkling

Method

  1. Place the flour, spice, margarine, xanthan gum and bicarbonate of soda in a bowl and rub through gently with your fingers until you have the texture of fine breadcrumbs.
  2. Next add the glycerine, sugar, sultanas and egg and mix together lightly until a soft dough is formed.
  3. Roll the dough out on a work surface dusted with cornflour to a thickness of 5mm (1/5 inch). Using a 7cm (2 3/4 inch) plain cutter, cut out 10-12 little cakes.
  4. Heat a griddle pan or 23cm (9 inch) non-stick frying pan over a medium heat. Add 4 cakes to the pan and cook for 2-3 minutes on each side, until lightly coloured and puffed.
  5. Once cooked, remove from the pan and sprinkle with caster sugar. Serve warm, spread with butter.

Tips

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