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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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With their unforgettably flaky, tender, almost melt-in-your-mouth texture we've used a low-fat spread instead of butter and sugar alternative to make these healthier Welsh cakes. They're best served with an afternoon cuppa!
1 Sift the flour, baking powder and mixed spice into a large bowl. Add the low-fat spread to the bowl, then use your fingertips to rub it into the dry ingredients until the mixture resembles fine breadcrumbs.
2 Stir in the sweetener and the salt, currants, sultanas and lemon zest. Add the egg yolk and milk, then stir until the ingredients bind together and form a soft and pliable dough. If it’s too sticky, add a little more flour.
3 Knead the dough on a lightly floured work surface for 2-3 minutes, then roll it into a 1cm thick disc. Use a round 8cm pastry cutter to punch out 8 cakes, re-rolling if necessary.
4 Gently heat a heavy-based griddle pan and lightly grease with the 1 teaspoon low-fat spread. Add the cakes and cook over a low heat for 3-4 minutes on each side until lightly golden, then cool on a wire rack (you may need to do this in 2 batches). The cakes should be crisp on the outside and slightly pillowy in the middle.
Serve warm
Calories 183 cal
Kilojoules 766 kJ
Total fat 6.8 g
Saturated fat 1.6 g
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