Welsh Cakes

These traditional little cakes are a real teatime treat and a traditional Welsh recipe. They are easy to make and delicious eaten straight from the hot pan!

This recipe uses 200g of White Mix. A 500g pack of White Mix is 2 units of your monthly prescription unit allowance

Makes 20
Suitable for home freezing


  • 200 g (8oz) Juvela Gluten-Free Mix
  • 75 g (3oz) caster sugar
  • ½ tsp mixed spice
  • ½ tsp baking powder*
  • 50 g (2oz) butter, cut into small pieces
  • 50 g (2oz) lard cut into small pieces, plus extra for frying
  • 50 g (2oz) currants
  • 1 medium egg, lightly beaten
  • Splash of milk
  • Method

    1. Place the Mix, sugar, mixed spice and baking powder into a bowl.
    2. Rub in the butter and lard until crumbly, then stir in the currants.
    3. Add the beaten egg and bring the mixture together until you have soft dough, add a little milk if necessary - it should be the same consistency as shortcrust pastry.
    4. Roll out the dough on a work surface sprinkled with Mix to approx 1cm thick.
    5. Cut out rounds using a 6cm cutter, re-rolling any trimmings.
    6. Preheat a flat griddle pan or heavy frying pan over a medium heat and lightly grease with lard.
    7. Cook the Welsh cakes in batches, for about 3 minutes each side, until golden brown, crisp and cooked through.
    8. Whilst hot, sprinkle with caster sugar. Best served warm or spread with butter and jam for an extra treat.