Being from Wales I've obviously had my, and possibly others, fair share of Welsh cakes in the past. I used to adore them, but since turning vegan I haven't had any. So, with a craving and a free day I decided it was time that I tried my hand at making my own. Here is how I made 18 of the little beauties:
Ingredients
- 2 cups self raising flour
- 1/2 cup vegan butter
- 1/2 cup caster sugar plus more sprinkling later
- 1/4 cup sultanas
- 1/4 cup raisins
- 1 tsp cinnamon
- 1 tsp mixed spice
- A splash of rice milk
- A mixing bowl
- A rolling pin
- A large non-stick frying pan (if you have a griddle that would be perfect)
- A plate
- Cookie cutters (a cup or glass would do fine)
Instructions
- Measure all of your ingredients out and add them all to a large mixing bowl, except for the milk and fruit.
- With your fingers, rub the mixture together until it becomes like breadcrumbs. It should be crumbly and even with no lumps of butter.
- Add the dried fruit and mix it in.
- Add a small dash of milk and mix it in with your hands. Add a tiny bit at a time until the crumble mix turns into a dry dough. It should be dry enough that it doesn't stick to the bowl, but wet enough that it will stay in a ball.
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- Flour up your work surface and place the dough on it.
- Flour up your rolling pin before rolling the dough until it is approx. 1cm thick. You don't want them too thick or they won't be cooked through.
- Using your cookie cutter cut out your shapes, I got 18 good sized ones out of my dough.
- Pre-heat your non-stick frying pan or griddle on a medium heat, don't turn it up too high or the outside will cook too fast. If you don't have a non-stick pan you can use a normal one, just remember to lightly grease it up first. You don't want to fry them, we're just heating them through.
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- Once they're cooked they should be dry not greasy and firm not soft, and of course beautifully golden brown.
It took 2-3 minutes either side for them to be golden brown and properly cooked. Once you're done put them on a plate and sprinkle with caster sugar either side while they're still hot so it sticks.
Serve with jam or vegan butter, or enjoy plain (that's how I prefer mine). I have to say that I don't notice any difference between these and the ones I used to enjoy so much, so even if you do eat dairy I'm sure you'd like these.
