Gingerbread Welsh Cakes

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.

So as a little ‘well done’, with a nod to the Autumnal weather and Wales, I created these little gingerbread Welsh Cakes. The perfect sweet pick me up after a challenging day.

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)

makes 8-12

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

  1. Sift the flour, baking powder, salt and spice into a bowl.
  2. Rub in the margarine until the mixture resembles fine breadcrumbs. Stir in the sugar.
  3. Add the dairy-free milk, syrup and treacle 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

Cinnamon Welsh Cakes

Dairy-free 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.

dairy-free welsh cakes, cinnamon

 

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)

vegan welsh cakes, cinnamon flavour

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

dairy-free, egg-free welsh cakes

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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Chocolate Chip Welsh Cakes

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Dydd Gwyl Dewi hapus (or Happy St David’s Day!)

This is the third variety of Welsh cakes I’ve posted – I just find them so tempting but my original variety wasn’t very popular in this household as the others just don’t seem to like dried fruit. So with St David’s Day today, and D celebrating not only his ‘Saint day’ but also a return home from working away, I decided to make a variety that would appeal more to the younger members of the household. Boy, did they like them! Maybe if I sneak the odd sultana in when they’re not looking they might come to love the traditional variety as much as I do!

I found jam didn’t really work with the chocolate so we opted for dairy-free spread on its own.

Chocolate Chip Welsh Cakes (dairy-free, egg-free, nut-free, soya-free, sesame-free, yeast-free, vegetarian and vegan) N.B. to make gluten-free just swap the flour with your favourite gluten-free variety

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makes 8-12

  • 1 cup of plain flour (I needed 2 tbsps more)
  • 1/2 tsp baking powder
  • a pinch of salt
  • 1/4 cup dairy-free spread
  • 1/4 cup of caster sugar
  • 1/4 cup chocolate chips
  • 1/2 tsp cinnamon
  • 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 chocolate chips.

– 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 for 20 seconds

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Lemon and Thyme Welsh Cakes

Someone mentioned the combination of lemon and thyme in a sweet context the other day. It’s a pairing that I’d only ever really thought about as a savoury thing. I’ve never seen lemon and thyme welsh cake (lemons and thyme a bit more Mediterranean) but since I really like welsh cakes, I thought why not? I’ve left out sultanas as my children don’t like them.

Wow, it certainly does work! Citrusy and fragrant little drop scones sprinkled with sugar – not sure what  Welsh traditionalists would say but they are delicious.

Lemon and Thyme 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
  • zest of 1 lemon
  • 1 tbsp lemon juice
  • 2 tbsps oat milk
  • 1 tbsp thyme (preferably lemon) chopped finely
  • 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, lemom zest and thyme.

– Add the oat milk and lemon juice 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

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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)

IMG_4405

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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