This little cakes are simple to make and contain very little sugar.  They can be added to a packed lunch or used for an afternoon or after dinner sweet treat.


Vegetarian, can be made gluten-free


Let’s Get Started


Makes 10-12

25 minutes



40g butter

125g spelt, plain or gluten-free flour

2 tsp baking powder

1 tbs brown sugar

50g sultanas or raisins

1 egg yolk

1 tbs milk


    • Heat the oven to 220C/gas 7.
    • Rub the butter into the flour or pulse in a food processor.
    • Add the sugar, sultanas and baking powder.  Mix well.
    • Add the beaten egg yolk and mix.  Check the mixture with your hands – it needs to be moist enough to stick together but not too sticky.  Add some milk if necessary.
    • Form into 10-12 mini cakes and drop them onto a baking tray.
    • Bake for 12-15 minutes until firm and golden.


Store in the freezer so you aren’t too tempted!