250g self raising flour, sifted
110g unsalted butter, plus extra for frying
85g caster sugar, plus extra for dusting
60g dried blueberries
50g Rachel's fat free blueberry yogurt
A traditional Welsh tea-time favourite with a twist
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
Tip: these cakes are delicious spread with butter and jam for an extra treat!
Welsh cakes will keep in an airtight container for up to 3 days.
Made with Rachel's fat free blueberry yogurt