Raspberry and White Chocolate Welsh Cakes

 

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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)

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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
  • 1/4 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.

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– Sprinkle with caster sugar and serve.

– To reheat warm in an oven or microwave

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Welsh Cakes

For March 1st and St David’s Day what could be more appropriate than Welsh cakes! These delightful little griddle scones/cakes are a traditional delicacy in Wales – served for tea with a sprinkle of caster sugar, or topped with butter and/or jam. Normally they’re very buttery but the transition to dairy-free spread is not really noticeable, with the sultanas and mixed spice singing out instead.

Anything Welsh always makes me think of my wonderful Great Aunt – she was a very inspiring Welsh lady who had a fantastic attitude to life and lived to the grand old age of 99 – so Aunty Gwen, these are for you. Also for D – Happy St David’s Day.

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

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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
  • 1/4 cup sultanas
  • 1/2 tsp mixed spice
  • 3 tbsps oat milk
  • caster sugar, to sprinkle

– Sift the flour, baking powder, salt and spice into a bowl.

– Rub in the spread until the mixture resembles fine breadcrumbs

– Stir in the sugar and sultanas.

– 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.

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– 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

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