Blueberry Welsh cakes
Makes: 24 cakes
Preparation time: 10
Cooking time: 10
250g (8½oz) self-raising flour, sifted
110g (4oz) unsalted butter, plus extra for frying
85g (3oz) caster sugar, plus extra for dusting
60g (2oz) dried blueberries
50g (2oz) fat-free blueberry yoghurt
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 yoghurt 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 Heat a heavy based frying pan or traditional griddle pan until very hot and rub with a knob of butter, wiping away any excess with a cloth.
5 Cook the Welsh cakes in batches, for about 3 minutes each side, until golden brown, crisp and cooked through.
6 Delicious served warm with a dusting of caster sugar or spread with butter and jam for an extra treat!
Recipe and image courtesy of Rachel’s yoghurt