Thursday

Welsh Griddle Cakes



225g gluten-free plain flour
3 level teaspoons gluten-free baking powder
¼ teaspoon xanthan gum
Pinch of salt
110g dairy-free margarine
50g caster sugar
50g currents or sultanas
1 egg
2 tablespoons dairy-free milk



Sift together the gluten-free flour, gluten-free baking powder and xanthan gum.
Add the salt, then rub in the dairy-free margarine.
Stir in the sugar and currents, or sultanas.
Beat together the egg and dairy-free milk, then add to the flour and mix to a fairly stiff dough.
Turn out onto a lightly floured surface and roll out to about 1cm thickness.  Using a 7cm cutter, cut into rounds.  Re-roll until all the dough is used.
Cook on a lightly-oiled griddle for about 3 minutes on each side, or until golden brown.  The griddle should be moderately hot.  Be careful not to burn them as they don’t take very long to cook!
Whilst still warm, sprinkle with sugar.
Serve warm or cold, with honey or jam.

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