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Welsh Cakes


  • Makes 18

    185g gluten-free self raising flour
  • 185g Unflavoured & Unsweetened Huel
  • 100g vegan butter
  • 105g caster sugar (plus more for sprinkling)
  • 50g sultanas
  • 50g raisins
  • 1 tsp cinnamon
  • 1 tsp mixed spice
  • a splash of rice milk


  • Measure all of your ingredients out and add them to a large mixing bowl, except for the milk and fruit.
  • With your fingers, rub the mixture together until it becomes a similar consistency to breadcrumbs. It should be crumbly and even with no lumps of butter.
  • Add the dried fruit and mix it in. Add a small dash of milk and mix it in with your hands. Add a tiny bit at a time until the crumble mix turns into a dry dough. It should be dry enough that it doesn't stick to the bowl, but wet enough that it will stay in a ball.
  • Flour up your work surface and place the dough on it. Flour up your rolling pin before rolling the dough until it is approx. 1cm thick. You don't want them too thick or they won't be cooked through.
  • Using your cookie cutter cut out your shapes.
  • Pre-heat your non-stick frying pan or griddle on a medium heat, don't turn it up too high or the outside will cook too fast. If you don't have a non-stick pan you can use a normal one, just remember to lightly grease it up first. You don't want to fry them, we're just heating them through.
  • Once they're cooked they should be dry not greasy and firm not soft, and of course beautifully golden brown. (It will take between 2-3 minutes either side for them to be golden brown and properly cooked. Once you're done put them on a plate and sprinkle with caster sugar either side while they're still hot so it sticks).

    Nutrition (per portion)

    kcal 158
    g %TE
    % fat 6 34
    % protein 4 9
    % carbs 22 55
    of which sugars 10 25

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