Thursday 10 July 2014

Quick and Easy Vegan Welsh Cakes | Recipe

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:

  • 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)
  1. Measure all of your ingredients out and add them all to a large mixing bowl, except for the milk and fruit.
  2. With your fingers, rub the mixture together until it becomes like breadcrumbs. It should be crumbly and even with no lumps of butter.
  3. Add the dried fruit and mix it in.
  1. 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.
  1. Flour up your work surface and place the dough on it. 
  2. 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.
  3. Using your cookie cutter cut out your shapes, I got 18 good sized ones out of my dough.
  4. 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.
  1. 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.

I hope you enjoyed this recipe, if you make any of your own please let me know how you like them. What is your favourite national food?

Related Posts Plugin for WordPress, Blogger...
© The Vegan Taff | All rights reserved.
Blogger Template Crafted by pipdig