Gluten-free Welsh cakes! Short and buttery, with a fluffy middle and crisp top and bottom – this is my gluten-free and FODMAP friendly take.
I have such strong memories of working at Borough Market on St. David’s Day (celebrated each year on 1 March) and of the huge griddle that would be set up in the corner of the hall for celebrations. Welsh cakes would be lined up in rows, lifted fresh off the hot baking stone and liberally sprinkled with caster sugar before being handed to eagerly waiting customers.
These are a gluten-free version that I’m thrilled to say I can eat. If you’ve never had one before, you’ve got to give them a go. I’ve tried this recipe with sultanas and currants and both were delicious. Notes are below to explain low FODMAP amounts for those that need! They’re best freshly cooked, but these keep really well for 2-3 days in an airtight container.
Recipe notes:
200g gluten-free plain flour
1/2 teaspoon xanthan gum
1 teaspoon baking powder
½ teaspoon mixed spice
¼ teaspoon fine sea salt
100g unsalted butter, cut into small pieces
70g caster sugar
70g currants or 60g sultanas
1 medium free-range egg
1 teaspoon lactose free milk
To serve
caster sugar
butter
Sift the gluten-free flour, xanthan gum and baking powder into a large bowl. Add the mixed spice and sea salt and whisk together.
Rub the butter into the flour mix with your fingers, a pastry blender or a food processor, keeping it as cold as possible. Stir through the sugar and currants or sultanas.
Whisk the egg and make a well in the centre of the dry ingredients. Add in the egg and using a cutlery knife, mix the egg into the flour quickly. Add a teaspoon of milk if there are any dry spots – you’re aiming for the consistency of shortcrust pastry.
Tip the dough out onto a sheet of baking paper or a lightly floured surface and roll out to ¼ of an inch thick. Cut out rounds using a 7cm fluted cutter, re-rolling any leftovers.
Heat a flat griddle plate, cast iron pan or heavy frying pan over a medium heat and add a little butter or oil. Cook the cakes for about 3 minutes each side, or until golden and slightly puffed. If some start to catch (like a few of mine often do!) turn the heat down. When cooked, place onto a wire rack to cool and sprinkle with a little extra caster sugar. Serve as they are, or spread with a little butter.