Gluten-Free Welsh Cakes
Discover the charm of traditional Welsh cakes with a gluten-free twist in this mouthwatering recipe! These tender, golden treats are made with gluten-free all-purpose flour, xanthan gum, and a touch of cinnamon for subtle warmth, then studded with sweet currants for a delightful burst of flavor. Perfectly griddled to create their signature crisp exterior and soft, crumbly interior, these Welsh cakes are easy to prepare in just 30 minutes from start to finish. Whether dusted with sugar for a light sweetness or served plain, they’re a versatile snack or teatime companion. Enjoy them warm or at room temperature, and pair with a dollop of butter or your favorite jam for an extra indulgent experience. Gluten-free baking has never been this delicious or simple!
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Recipe Information
Ingredients
- 250 grams Gluten-free all-purpose flour
- 0.5 teaspoons Xanthan gum
- 1 teaspoons Baking powder
- 75 grams Caster sugar
- 0.5 teaspoons Ground cinnamon
- 110 grams Unsalted butter, chilled and diced
- 75 grams Dried currants
- 1 Egg, large
- 2 tablespoons Whole milk
- 1 tablespoons Vegetable oil or butter (for greasing the pan)
- 2 tablespoons Granulated sugar (optional, for dusting)
Instructions
In a large mixing bowl, whisk together the gluten-free all-purpose flour, xanthan gum, baking powder, caster sugar, and ground cinnamon.
Add the diced, chilled butter to the bowl. Using your fingertips, rub the butter into the dry ingredients until the mixture resembles fine breadcrumbs.
Stir in the dried currants evenly throughout the mixture.
In a separate small bowl, beat the egg and mix in the whole milk. Pour this wet mixture into the dry ingredients and stir until a soft dough forms.
Turn the dough out onto a lightly floured surface (use gluten-free flour for dusting) and gently knead until smooth. Be careful not to overwork the dough.
Roll the dough out to about 1 cm (0.4 inches) thickness and use a round cookie cutter (about 6 cm or 2.5 inches in diameter) to cut out the Welsh cakes.
Heat a non-stick frying pan or griddle over medium-low heat and lightly grease with vegetable oil or butter.
Cook the Welsh cakes in batches. Place them onto the hot pan and cook for about 3-4 minutes on each side, or until golden brown and cooked through. Adjust the heat as needed to prevent burning.
Transfer the cooked Welsh cakes to a plate and keep warm under a clean kitchen towel while you cook the remaining batches.
If desired, sprinkle granulated sugar over the warm cakes for a light, sweet coating.
Serve warm or at room temperature. Enjoy as they are, or with a spread of butter or jam for extra indulgence!
Nutrition Facts
Calories |
2528 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.5 g | 144% | |
| Saturated Fat | 61.1 g | 306% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 574 mg | 25% | |
| Total Carbohydrate | 383.1 g | 139% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 150.7 g | ||
| Protein | 16.5 g | 33% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 203 mg | 16% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 713 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
