Last year I shared my Welsh cakes recipe and I’ve had many compliments about them. If you have never heard of these tiny pieces of heaven, I strongly urge you to take a peek at the post to find out more about them and their history. Of course, I now have to alter most of my favourite recipes to make them safe for my gluten free, dairy free and soya free toddler. So after many alterations and plenty of taste testing, just in time for Saint David’s Day, here is my gluten, dairy and soya free Welsh Cakes recipe.
- 300g plain gluten free flour (I usually use Doves flour)
- 2 tablespoons psyllium husk powder
- 1 teaspoon Baking powder
- 1/4 teaspoon nutmeg
- 1/4 teaspoon Cinnamon
- 50g Trex (vegetable shortening)
- 50g Dairy free spread
- 125g Caster sugar (plus extra)
- 75g currants/raisins/sultanas
- 2 eggs
Feel free to replace the Trex and dairy free spread with 100g of lard, you can also use all Trex.
1. In a large mixing bowl add the flour, psyllium husk powder, spices and baking powder. Stir together.
2. Roughly chop the dairy free spread and shortening into cubes, add to the mix and rub together with the tips of your fingers and thumbs, you are unlikely to get a breadcrumb texture so just do this until everything is evenly combined.
3. Add the raisins and sugar then stir together.
4. Add the eggs and incorporate everything together using your hands until you get a thick paste. Remember that it will never resemble normal dough with gluten. You want it so it is still quite soft but so you can form it into a ball with your hands.
5. This isn’t a necessary step but you will find it easier if you put the dough into a sandwich bag or wrap in cling film and put in the fridge to let the fats harden for at least 30 minutes.
***10 minutes before you are ready to start turn your heat on medium under your bakestone. Turn to low before the next step***
7. Place cling film down on your work top and place a handful sized piece of the dough on top. Roll the dough until it is about 5mm thick. Use more cling film on top if the dough is sticking to your rolling pin. Cut them out using any size cookie cutter you want.
8. gently remove the welsh cakes from the cling film by putting your hand underneath and place them on your bake stone.
9. I use an icing spatula to flip mine but use what ever you have at hand a fish slice, a fork even, just be gentle! You want to flip them when they are golden, not quite at the brown stage. I can’t give you precise timings as it all depends on your heat.
10. When cooked wrap your welsh cakes in a tea towel on a cooling rack so the steam moves around but doesn’t make the ones on the bottom soggy.
11. When cool dip them into a bowl of caster sugar, you can just sprinkle liberally if you prefer.
Tips and tricks
It might take a bit of playing to get the right temperature under your bake stone. Don’t be disheartened if your first batch is dark on the outside and practically raw on the inside. I have mine set on the lowest heat but all hobs are different.
Don’t try to roll out too many at the same time, its best to just use a small amount of dough that will cut out 5 max to keep it manageable.
Use as much or as little spice as you like, I often add none at all.
Use dairy free chocolate chips instead of the fruit, or just leave plain.
Welsh cakes aren’t usually served with an accompaniment but taste divine (and extra naughty) spread with butter. You can also split them in half and make a jam sandwich with them.
I do hope you try this gluten and dairy free Welsh cake recipe, they really are something everyone should try at least once. Please let me know if there is something you’d like me to explain more below.
Mwynhewch! (That means enjoy in Welsh!)