Welsh Cakes Recipe
Cakes & Desserts
of 35 vote(s).
Normally cooked on a thick cast iron griddle called a planc or maen in Welsh, the secret to success is gentle, slow and even cooking. The Welsh Cakes spread a little on cooking so don't overcrowd them and allow room for gentle turning. This recipe uses Glutafin Select White Mix. Follow the basic proportions below but raisins can be substituted for currants or sultanas and mixed spice with grated nutmeg.
Oven temperature: 0
225g/8oz Glutafin Select White Mix
1 x 5ml tsp Gluten-free baking powder
1 x 5ml tsp Ground mixed spice
50g/2oz Caster sugar
75g/3oz Butter (chilled)
1 Medium egg (lightly beaten)
3 x 15ml tbsp Milk
1.Place griddle or solid-based frying pan over a gentle heat to warm.
2.Combine the dried ingredients together in a medium size bowl.
3.Rub in the butter until the mixture resembles breadcrumbs.
4.Stir in the egg and milk using a fork and then by hand to make a smooth dough.
5.Place on a work surface lightly dusted with a little Select Mix. Knead dough for 2 minutes and then roll out to a 1 ½ cm/ ½" thickness. Cut into 8 rounds using a 6cm/ 2 ½ " plain cutter.
6.Place Welsh Cakes a few at a time onto the heated griddle or pan over a gentle heat. Cook for 8 minutes before gently turning over with a spatula. Cook for a further 7 – 8 minutes until the dough is cooked and before the surfaces get too brown.
Store in an airtight container for up to 2 days.