VEGAN WELSH CAKES

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Vegan Welsh cakes image

Make a vegan version of Welsh cakes, with all the flavour of the traditional recipe but free from dairy. Sprinkle with sugar to finish and serve warm or cold

Provided by Esther Clark

Categories     Afternoon tea

Time 30m

Yield Makes 20

Number Of Ingredients 7

225g self-raising flour, plus extra for dusting
¼ tsp fine sea salt
½ tsp nutmeg, grated
100g dairy-free butter
50g caster sugar, plus extra to sprinkle
50g currants
3-4 tbsp dairy-free milk

Steps:

  • Tip the flour into a large bowl and stir through the salt and nutmeg. Add the butter and rub it in with your fingertips to make a fine, breadcrumb consistency. Add the sugar and currants and stir in 3 tbsp milk until it just comes together, add a further 1 tbsp if the dough is a little dry. Bring together into a ball, try not to overwork the dough as this will make it tough.
  • Roll out the dough on a lightly floured surface to a 5mm thickness and cut out rounds using a 6 or 7cm cutter. Re-roll any scraps and cut out more until you have used up all the dough.
  • Place a cast iron pan or heavy based frying pan over a medium heat to get really hot. Cook for 3-4 mins on each side or until lightly golden, you will need to turn the heat down slightly if they begin to catch. Immediately toss in the sugar and set aside on a wire rack to cool down for 15 mins.

Nutrition Facts : Calories 85 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.2 milligram of sodium

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