Ingredients


225g gluten free plain flour

85g caster sugar

½ tsp mixed spice

½ tsp gluten free baking powder

50g lactose free butter, cut into small pieces

50g lard, cut into small pieces, plus extra for frying

1 egg, beaten

splash lactose free milk


Serves - 4







Method


Tip the gluten free flour, sugar, mixed spice, gluten free baking powder and a pinch of salt into a bowl.

Then, with your fingers, rub in the lactose free butter and lard until crumbly.

Work the egg into the mixture until you have soft dough, adding a splash of lactose free milk if it seems a little dry – it should be the same consistency as shortcrust pastry.

Roll out the dough on a lightly (gluten free) floured work surface to the thickness of your little finger.

Cut out rounds using a 6cm cutter, re-rolling any trimmings.

Grease a flat griddle pan or heavy frying pan with lard, and place over a medium heat.

Cook the Welsh cakes in batches, for about 3 mins each side, until golden brown, crisp and cooked through.

Delicious served warm with lactose free butter and jam, or simply sprinkled with caster sugar. Cakes will stay fresh in a tin for 1 week.


Recipe adapted from: Good Food

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FODMAP Food List - Full List *We recommend the help  of a registered dietician Welsh cakes  -- Low FODMAP Recipe and Gluten Free Recipe #lowfodmaprecipe #glutenfreerecipe #lowfodmap #glutenfree