March is finally here, meaning that Spring is on its way! It’s also St David’s Day so in honour of all the Welshies (my family live in Wales) I decided to make a batch of gluten-free Welsh cakes. For those of you that have never had Welsh cakes, they are rather like drop scones and usually served warm and with a generous slather of butter.
I found a recipe for a gluten-free version in a great cookbook on my shelf: Gluten-Free Baking by Phil Vickery. I do have another of his books Gluten-Free Cooking which is also pretty good with more ideas for meals etc.
Here’s my slight adaptation of his recipe:
Phil Vickery’s Gluten-Free Welsh Cakes
Makes about 10-15 (I got 15 cakes out of this recipe but it depends on the size of your cutter)
Prep time: About 10 mins
Cooking time: 15-20 mins
225g Gluten-Free flour (Phil uses a blend made up of rice, potato and tapioca flour that you can make up yourself, I have done this in the past but now find Dove’s Farm brand much quicker and easier)
1 teaspoon mixed spice
100g butter (Phil suggests cooking margarine but I’m not a fan, feel free to use any fat that works for you)
1/2 teaspoon xanthan gum
1/2 teaspoon bicarbonate of soda
1 teaspoon of glycerine
80g fairtrade unrefined caster sugar (Obviously sugar is not great for you but at least if its unrefined, there is some goodness in it and buying fairtrade is something we should all aim for if we can!)
80g sultanas (I had to use raisins as that’s what I had in but I think sultanas or even currants are actually more traditional)
1 medium egg, beaten
1.Put the flour, spice, butter, xanthan gum and bicarb in a bowl and rub through gently until you get the consistency of fine breadcumbs.
2. Add the glycerine, sugar, sultanas and egg and mix through till you get a soft douch
3. Dust a work surface with some flour or corn flour and roll the dough out to a thickness of about 5mm. Using a cutter, cut out as many little cakes as you can get out of the dough.
4. Heat a griddle pan or normal frying pan over a medium heat. Add 4 cakes to the pan at a time and cook for 2-3 minutes on each side, until they are lightly coloured and puffed.
5. Once cooked, remove from the pan and serve warm. (Phil suggests sprinkling with caster sugar but to my taste they are quite sweet already).
Storage: Can be kept for 2 days stored in an airtight container. Warm them through for 10 seconds in the microwave before serving. They can also be frozen in an airtight container. Defrost for an hour and pop in the microwave for 10 seconds before serving.
Ta da! They’re quite yummy! I am going to have to get some in the freezer straight away as otherwise I can see me scoffing them all at once. Have you got any baking plans for this weekend?x