Dydd Gwyl Dewi hapus (or Happy St David’s Day!)
This is the third variety of Welsh cakes I’ve posted – I just find them so tempting but my original variety wasn’t very popular in this household as the others just don’t seem to like dried fruit. So with St David’s Day today, and D celebrating not only his ‘Saint day’ but also a return home from working away, I decided to make a variety that would appeal more to the younger members of the household. Boy, did they like them! Maybe if I sneak the odd sultana in when they’re not looking they might come to love the traditional variety as much as I do!
I found jam didn’t really work with the chocolate so we opted for dairy-free spread on its own.
Chocolate Chip Welsh Cakes (dairy-free, egg-free, nut-free, soya-free, sesame-free, yeast-free, vegetarian and vegan) N.B. to make gluten-free just swap the flour with your favourite gluten-free variety
- 1 cup of plain flour (I needed 2 tbsps more)
- 1/2 tsp baking powder
- a pinch of salt
- 1/4 cup dairy-free spread
- 1/4 cup of caster sugar
- 1/4 cup chocolate chips
- 1/2 tsp cinnamon
- 3 tbsps oat milk
- 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 and chocolate chips.
- Add the oat milk 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 for 20 seconds