The first of March, St. David’s Day, and its starting to feel like spring is just around the corner. There are snowdrops everywhere, the birds are singing more, the days are longer and I have a vase of daffodils on the kitchen table. After a few dark cold months I feel like we really need some light and the hope that spring is on its way.
So to mark St David’s Day as it’s both D’s name Saint and also the Saint of my Welsh ancestors, I’ve concocted a rather elegant and special Welsh cake variation. In case you don’t know welsh cakes are little griddle scones, normally flavoured with sultanas and spice and then sprinkled with caster sugar. This version with raspberries and white chocolate ramps up the elegance and makes them perfect for our tea party. Click these links for other welsh cake variations:
Raspberry and White Chocolate Welsh Cakes (dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)
- 1 cup of plain flour
- 1/2 tsp baking powder
- a pinch of salt
- 1/4 cup dairy-free spread
- 1/4 cup of caster sugar
- 1/4 cup white chocolate chips
- 1/4 cup freeze-dried raspberries
- 3 tbsps dairy-free milk, I use oat milk
- caster sugar, to sprinkle
– Sift the flour, baking powder and spice into a bowl.
– Rub in the spread until the mixture resembles fine breadcrumbs
– Stir in the sugar, white chocolate and raspberries.
– Add the oat milk and mix to form a slightly sticky dough.
– Roll out on a floured board and cut out shaped with a cookie cutter – circles are the traditional shape but any would be fine.
– Heat a dry non-stick frying pan (or any frying pan wiped with a smear of spread)
– When hot add the cakes and dry fry/griddle for 2-3 minutes on either side until golden.
– Sprinkle with caster sugar and serve.
– To reheat warm in an oven or microwave