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Gluten-Free Welsh Cakes

There's something special about the simplicity of Welsh cakes. Cooked on a griddle instead of baked, they blur the line between cookie, scone, and pancake—and yet, they feel entirely their own. Soft, lightly spiced, and just sweet enough, these charming little cakes have long been a beloved teatime staple across Wales.
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Prep Time 30 minutes
Cook Time 30 minutes
Course: Snack
Cuisine: British
Ingredients Method

Ingredients
  

  • 1 1/2 cups gluten-free flour blend I use Bob's Red Mill 1:1
  • 1/4 cup cornstarch
  • 1 1/2 tsp baking powder
  • 1/4 tsp allspice
  • 1/4 tsp salt
  • 1/2 cup cold salted butter cut into small pieces
  • 1/3 cup sugar
  • 1/2 cup currants or sub with chopped dates or mini chocolate chips for a non-traditional twist
  • A splash of milk or water if needed
  • Extra sugar for dusting

Method
 

  1. In a large mixing bowl, whisk together the flour, cornstarch, baking powder, allspice, salt, and sugar.
  2. Add the cold butter and rub it into the dry ingredients with your fingertips until the mixture resembles fine breadcrumbs.
  3. Stir in the currants, dates, or chocolate chips.
  4. Gently bring the dough together using your hands, adding a small splash of milk or water only if the mixture is too crumbly to hold.
  5. Roll the dough out on a lightly floured surface to about 1/4 inch thick.
  6. Use a 2 1/2 inch round cutter to cut out the cakes.
  7. Heat a griddle or heavy skillet over medium-low heat. Cook the cakes in batches for 2–3 minutes on each side, until golden brown and cooked through.
  8. While still warm, dust with sugar and enjoy.