- Add the flour and butter to a mixing bowl and rub until the mixture resembles breadcrumbs
- Add the sugar, dried blueberries, egg and yogurt and mix to combine
- 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
- 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
- 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
- Remove the Welsh cakes from the griddle and dust with caster sugar while still warm
Recipe from Rachel's Organic.
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A traditional Welsh tea-time favourite with a twist.
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
Time: 20 minutes Serves: 24 Nutrition: 278 Cal, 13.3g Fat, 7.9g Sat fat (per 75g serving)