I’m very fond of Welsh Cakes, I think they’re under-appreciated and overlooked in the world of teatime treats, unless you’re in Wales that is! They’re basically a little griddle cake or drop scone, usually subtly spiced and filled with dried fruit. Here is a rather tasty Autumnal version from me, bringing the warming spices of gingerbread to Welsh cakes.
The inspiration came from D who just went on a crazy mission to the rugged Snowdonia coastline in Wales to take part in a madcap 10km swim up a cold river estuary. It certainly is one of the last ways I would want to spend my weekend, but he loves swimming, particularly in beautiful surroundings, and couldn’t pass up this challenging opportunity. It was a massive achievement which involved over ten hours of driving, little sleep and 2 hours 40 minutes of swimming all in a 24 hour period.
Again, like my last two sweet ’emergency ready’ recipes, Welsh cakes are ideal to make at the last minute. They’re made in a flash and work perfectly in any teatime setting. Serve warm, spread with dairy-free margarine for some truly happy guests.
Gingerbread 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 margarine
1/4 cup soft brown sugar
3/4 tsp ground ginger
1 tbsp golden syrup
1 tsp black treacle
1 tbsp dairy-free milk
caster sugar, to sprinkle
- Sift the flour, baking powder, salt and spice into a bowl.
- Rub in the margarine until the mixture resembles fine breadcrumbs. Stir in the sugar.
- Add the dairy-free milk, syrup and treacle 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