225g/8oz gluten free plain flour, plus extra for dusting
285g/10oz golden caster sugar
½ tsp gluten free baking powder
100g/3½oz unsalted lactose free butter, cubed, plus extra for greasing
50g/1¾oz dried blueberries, roughly chopped
1 medium free-range egg, lightly beaten
2 tbsp whole lactose free milk
For the coulis
250g/9oz fresh blueberries
1 tbsp icing sugar
squeeze lemon juice
Serves - 4
To make the Welsh cakes, mix the gluten free flour, 85g/3oz of the caster sugar, the gluten free baking powder together in a bowl.
Add the cubed lactose free butter and use your fingertips to rub it in until the mixture resembles breadcrumbs. Add the blueberries and mix to combine.
Make a well in the centre and add the egg. Use a table knife to mix the egg in, then add the lactose free milk and bring the dough together with your hands.
Dust a clean work surface with GF flour and roll out the dough to 1cm/½in thickness. Cut out rounds using a 4cm/1½in round cutter, then take all the scraps, bring them together and re-roll.
Cut out more rounds, and keep doing this until you have used up all the dough. Put the remaining 200g of caster sugar into a bowl.
Lightly brush a medium non-stick pan with a little melted lactose free butter or spray with oil. Place a batch of Welsh cakes in the pan well spaced out, and cook over a low heat for 3 minutes.
Turn them over and cook for another 3 minutes, then take off the heat and immediately dip each Welsh cake into the bowl of sugar. Set aside. Do the same for the remaining Welsh cakes: cook, coat in sugar and set aside.
To make the coulis, purée the blueberries in a food processor with the icing sugar and lemon juice until broken down. Then push through a sieve to remove the seeds. Serve the coulis in a small bowl alongside the Welsh cakes.