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.
1 tsp gluten-free baking powder
1 tsp ground mixed spice
50g caster sugar
75g butter (chilled)
1 medium egg (lightly beaten)
3 tbsp Milk
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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 flour mix. Knead dough for 2 minutes and then roll out to a 1 ½ cm thickness. Cut into 8 rounds using a 6cm 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.
8. Can be stored in an airtight container for up to 2 days.