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Fennel Welsh cakes with a blueberry coulis

Fruit and vegetables

50g/1¾oz dried blueberries, roughly chopped
250g/9oz fresh blueberries
squeeze lemon juice

Tins, packets and jars

225g/8oz plain flour, plus extra for dusting

Cooking ingredients

285g/10oz golden caster sugar
½ tsp baking powder
1 tsp fennel seeds, crushed
1 tbsp icing sugar

Dairy, eggs and chilled

100g/3½oz unsalted butter, cubed, plus extra for greasing
1 medium free-range egg, lightly beaten
2 tbsp whole milk

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