Blueberry welsh cakes

Blueberry welsh cakes
Welsh-cakes_3.jpg

Method

  1. Add the flour and butter to a mixing bowl and rub until the mixture resembles breadcrumbs
  2. Add the sugar, dried blueberries, egg and yogurt and mix to combine
  3. Bring the dough together into a ball, and on a floured working surface roll out the dough until it is roughly 5mm thick. Cut into rounds with a 7cm fluted cutter
  4. To cook the Welsh cakes you will either need a heavy based frying pan or a traditional griddle pan/iron. Heat the pan until very hot and rub with a knob of butter, wiping away any excess with a cloth
  5. Place a Welsh cake on the griddle and turn once. The cakes will take up to 3 minutes for each side to cook. Fry in batches
  6. Remove the Welsh cakes from the griddle and dust with caster sugar while still warm

Recipe from Rachel's Organic.

There's more recipes in every issue of Yours magazine, out every fortnight on a Tuesday.

 

Tip

A traditional Welsh tea-time favourite with a twist.

Ingredients

250g self raising flour, sifted
110g unsalted butter, plus extra for frying 85g caster sugar, plus extra for dusting 60g dried blueberries
1 egg
50g fat free blueberry yogurt

Notes

Time: 20 minutes
Serves: 24
Nutrition: 278 Cal, 13.3g Fat, 7.9g Sat fat (per 75g serving)