Gluten & wheat free
makes 10-12
225g Oast to Host Cake Flour
75g Golden Caster Sugar
1/2 teaspoon mixed spice
pinch of salt
110g chilled butter (cubed)
75g dried mixed fruit
2 tabs milk
1 egg (beaten)
Place dry ingredients into a bowl and mix thoroughly.  Add the cubes of butter and rub together to form 'breadcrumb' mixture (as you would for handmade shortcrust pastry).
Tip in dried fruit and add the beaten egg & milk.
Bring together to form a dough ball initially with a spoon/fork then with your hand, adding a drop more milk if needed.
Place dough on a lightly floured surface and roll to approx 1/4 inch thick.
Use a 3" cutter to cut discs, putting together the leftover bits and rolling/cutting them again until mixture used up.
If you have an Aga, lift the simmering plate lid and allow the plate to cool for approx 10 mins.  You can then either lightly grease the Aga hotplate with butter/lard or oil or alternatively use a sheet of silicone to cook your Welsh Cakes on.  If no Aga, heat up a heavy based frying pan to a medium heat then cook the Welsh Cakes for approx 3 minutes either side.
Enjoy warm with butter and jam!
TIP! - If your fruit needs 'plumping up' drizzle over a couple of tablespoons of milk/water/fruit juice and warm in the microwave for a few (15-20) seconds.  They should absorb the liquid and become softer!

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