Cinnamon Welsh Cakes

Well, Hello March and Happy St David’s day. We’ve survived through the dark depths of winter and spring is lurking round the corner – things are starting to look up!

Since there are a lot of Davids in my life [other half, step-father, many relatives] and I’m part Welsh, St David’s day has always featured fairly prominently in the family calendar and any Welsh themed celebration just has to feature daffodils and cake! I have never come across a country where teashops, cakes and little white haired old ladies are so abundant! When I was little we spent many wonderful holidays visiting Aunty Gwen in Wales – she was the ultimate lovely Great Aunt, not only superbly kind but filled with enjoyment of life – and of course cake would often feature.

My favourite Welsh sweet treat is definitely these scummy Welsh cakes – they basically a kind of small scone, dry fried in a skillet/frying pan and then sprinkled with sugar. I’ve other yummy versions on my site – traditional Welsh cakes spiced with allspice and sultanas, indulgent chocolate chip versions, luxurious white chocolate and raspberry and also a surprising and delicious lemon and thyme. You may have guessed, I quite like Welsh cakes! This version was created for my girls – spiced and tasty with no unexpected bits – they’re delicious served warm with a smear of dairy-free margarine and a sprinkle of sugar.

Welsh cakes have to be the ultimate speedy teatime treat – whipped up in minutes and best eaten still warm – perfect for impromptu guest or emergency snack situations!

Cinnamon Welsh Cakes

(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

makes 8-12

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

1/2 – 1 tsp cinnamon

3 tbsps oat milk

caster sugar, to sprinkle

1. Sift the flour, baking powder, salt and spice into a bowl.
2. Rub in the spread until the mixture resembles fine breadcrumbs. Stir in the sugar.
3. Add the oat milk and mix to form a slightly sticky dough.
4. Roll out on a floured board and cut out shaped with a cookie cutter – circles are the traditional shape but any would be fine.
5. Heat a dry non-stick frying pan (or any frying pan wiped with a smear of spread)
6. When hot add the cakes and dry fry/griddle for 2-3 minutes on either side until golden.
7. Sprinkle with caster sugar and serve.
8. To reheat warm in an oven or microwave