Low Sodium Welsh Cakes
Discover a delightful twist on a classic with these Low Sodium Welsh Cakes, perfect for those watching their salt intake without sacrificing flavor. This traditional treat blends warm mixed spices like cinnamon and nutmeg with the natural sweetness of dried currants or raisins, creating a harmonious balance of taste in each bite. Made with unsalted butter and relying on baking powder for lift, these griddled cakes are easy to prepare, requiring just 15 minutes of prep and 10 minutes of cooking. With their golden, tender crumb and aromatic spices, they're ideal for serving as a cozy tea-time snack or a quick homemade dessert. Enjoy them warm or room temperature, with a simple dusting of sugar for an extra touch of indulgence. Perfect for anyone seeking heart-healthy, low-sodium recipes packed with comfort and charm!
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 75 grams Unsalted butter
- 1.5 teaspoons Baking powder
- 50 grams Granulated sugar
- 1 teaspoon Mixed spice (e.g., cinnamon, nutmeg, allspice)
- 75 grams Dried currants or raisins
- 1 unit Large egg
- 1 tablespoon Milk (optional, to adjust dough consistency)
- 1 teaspoon Neutral oil or unsalted butter (for greasing griddle)
Instructions
In a large mixing bowl, combine the flour, baking powder, sugar, and mixed spice.
Cut the unsalted butter into small cubes, then add to the dry ingredients. Use your fingers to rub the butter into the flour mixture until it resembles breadcrumbs.
Stir in the dried currants or raisins, ensuring they are evenly distributed.
In a small bowl, beat the egg lightly. Add it to the mixture and mix until the dough starts to come together. If the dough seems too dry, add milk one teaspoon at a time until the dough is soft but not sticky.
Lightly flour a clean surface and roll the dough out to about 1/4 inch (0.5 cm) thickness.
Use a round cookie cutter (approximately 2.5 inches in diameter) to cut out circles of dough.
Preheat a griddle or heavy-bottomed skillet over medium heat and lightly grease with a small amount of neutral oil or unsalted butter.
Cook the Welsh cakes in batches for 2-3 minutes on each side, or until golden brown and cooked through. Adjust the heat as necessary to avoid burning.
Allow the cakes to cool slightly on a wire rack before serving. They can be enjoyed warm or at room temperature, plain or with a light dusting of sugar.
Nutrition Facts
Calories |
2004 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.7 g | 98% | |
| Saturated Fat | 40.0 g | 200% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 353 mg | 118% | |
| Sodium | 773 mg | 34% | |
| Total Carbohydrate | 305.6 g | 111% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 102.3 g | ||
| Protein | 35.5 g | 71% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 154 mg | 12% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 944 mg | 20% | |
*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.
