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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

  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.

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