Someone mentioned the combination of lemon and thyme in a sweet context the other day. It’s a pairing that I’d only ever really thought about as a savoury thing. I’ve never seen lemon and thyme welsh cake (lemons and thyme a bit more Mediterranean) but since I really like welsh cakes, I thought why not? I’ve left out sultanas as my children don’t like them.
Wow, it certainly does work! Citrusy and fragrant little drop scones sprinkled with sugar – not sure what Welsh traditionalists would say but they are delicious.
Lemon and Thyme Welsh Cakes (dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)
- 1 cup of plain flour
- 1/2 tsp baking powder
- a pinch of salt
- 1/4 cup dairy-free spread
- 1/4 cup of caster sugar
- 1/4 cup sultanas
- zest of 1 lemon
- 1 tbsp lemon juice
- 2 tbsps oat milk
- 1 tbsp thyme (preferably lemon) chopped finely
- caster sugar, to sprinkle
- Sift the flour, baking powder, salt and spice into a bowl.
- Rub in the spread until the mixture resembles fine breadcrumbs
- Stir in the sugar, lemom zest and thyme.
- Add the oat milk and lemon juice and mix to form a slightly sticky dough.
- Roll out on a floured board and cut out shaped with a cookie cutter – circles are the traditional shape but any would be fine.
- Heat a dry non-stick frying pan (or any frying pan wiped with a smear of spread)
- When hot add the cakes and dry fry/griddle for 2-3 minutes on either side until golden.
- Sprinkle with caster sugar and serve.
- To reheat warm in an oven or microwave