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
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