Sponge Cake Bars
- 20 mins
- 8 cake bars
- Easy
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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!
-
Cook: 15 mins
Prep: 20 mins - 20
- Easy
- Suitable for home freezing
Go back
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!
-
Cook: 15 mins
Prep: 20 mins - 20
- Easy
- Suitable for home freezing
Ingredients
| 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
- Place the Mix, sugar, mixed spice and baking powder into a bowl.
- Rub in the butter and lard until crumbly, then stir in the currants.
- 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.
- Roll out the dough on a work surface sprinkled with Mix to approx 1cm thick.
- Cut out rounds using a 6cm cutter, re-rolling any trimmings.
- Preheat a flat griddle pan or heavy frying pan over a medium heat and lightly grease with lard.
- Cook the Welsh cakes in batches, for about 3 minutes each side, until golden brown, crisp and cooked through.
- Whilst hot, sprinkle with caster sugar. Best served warm or spread with butter and jam for an extra treat.
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