Welsh Cakes (Gluten Free)

Gluten Free Welsh Cakes

Yield: 12 two inch cakes

Time: ~35 minutes

Ingredients:

• 3/4 c. gluten free flour*
• 3/4 c. oat flour**
• 1/4 c. sugar (optional, or you can add less)
• 1 tsp. baking powder
• 1/4 tsp. nutmeg
• 1/4 tsp. cinnamon (optional)
• dash cloves (optional)
• 1/4 tsp. salt
• 1/2 c. butter, cubed and chilled
• 1 egg, beaten
• 1 tbsp. milk
• 1/4 c. mix-ins***
• sugar for coating

*I used Divided Sunset Gluten Free All Purpose Flour

**You can blend oats into a powder if you don't have oat flour on hand

***Traditionally people use currants, but I split my dough and made half milk chocolate dried blueberry and half dark chocolate dried cherry

Instructions:

1. In a large mixing bowl stir together the gluten free flour, oat flour, nutmeg, cinnamon, cloves, and salt. Then add the mixture to the bowl of a food processor and add in the cubes of chilled butter. Pulse the dried ingredients with the butter until coarse crumbs form. Add in the egg and milk and pulse again until a dough forms. 
2. Take the dough out of the processor and knead it slightly into a ball. Gently fold in your mix-ins and then cover the dough and chill it in the fridge for 20 minutes. 
3. While the dough is chilling, get out your griddle and set it to a medium-low heat. I kept mine between 2 and 3 the entire time. If you are using an electric skillet set it to around 300℉. Get out a bowl and pour in a little bit of sugar. Set aside. 
4. Take the dough out of the fridge and roll it out to around 1/4 inch thickness. Cut out your welsh cakes out using a fluted biscuit cutter or a circular cookie cutter. Lightly spray your griddle and cook the welsh cakes for 3-4 minutes on each side. Welsh cakes are done when both sides are golden brown and the middle of the cakes should be firm when touched. Coat the cakes in sugar and set on a wire rack to cool. Eat.