In my opinion, Easter isn’t really Easter without a batch of hot cross buns.
Do you love hot cross buns but can’t quite find the time or enthusiasm to make your own? Then you need these Hot Cross Welsh Cakes instead, all the flavour but none of the faff!
I love to knock up a batch of sweetly spiced, sticky glazed hot cross buns, but i know it’s not for everyone. For one you need the time to make the dough, let it prove, shape, prove again, pipe on the crosses, bake and then glaze; and not everyone can fit that into their lives. Also, I know some people are less keen on making bread-type doughs, which is were the wonderful little welsh cake fits in. Easy as anything, hardly any prep and just a quite fry in a dry pan and you have a wonderful little morsel of sweet dough to enjoy.
Here is your quick fix Easter treat, Hot Cross bun flavoured welsh cakes – you get all the flavour and fruity spiced delight of a hot cross bun but without the yeasted dough or the waiting around! These can be made in half an hour and they’re really super delicious when still slightly warm from the pan – what could be better when you’re desperate for a hot cross bun!
You don’t have to add the crosses, they add another dimension but it’s mainly for decoration, and most of the flavour comes from the welsh cakes themselves. If you don’t have any white chocolate in the cupboard, a thick water icing will do just as good a job.
Hot Cross Welsh Cakes
- a circle cookie cutter and a non-stick frying pan
- 125 g plain flour
- 1/2 tsp baking powder
- a pinch of salt
- 1/2 tsp mixed spice
- 1/4 tsp cinnamon
- 55 g dairy-free butter or margarine
- 50 g caster sugar
- 3 tbsp dairy-free milk
- 20 g sultanas
- 10 g mixed peel finely chopped
- extra caster sugar to sprinkle
- 20 g white chocolate melted (optional)
- Sift the flour, baking powder, salt and spice into a bowl.
- Rub in the butter/margarine until the mixture resembles fine breadcrumbs. Stir in the sugar.
- Add the dairy-free milk, mix to form a slightly sticky dough.
- Gently knead in the sultanas and mixed peel
- Roll out on a floured surface and cut out shapes 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 let cool.
- For the full hot cross effect, melt the white chocolate and pipe crosses on the top of each welsh cake