Vegan Welsh Cakes Recipes
VEGAN WELSH CAKES
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
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
WELSH CAKES
We attended a county fair in Wales and the ladies of the local church were baking and selling these. We asked for the recipe and they graciously shared it with us. This has been converted to US standard. They are delicious and not as sweet as some of our style cookies. Dried currants can be used in place of the raisins.
Provided by Flo Buehler
Categories World Cuisine Recipes European UK and Ireland Welsh
Yield 24
Number Of Ingredients 9
Steps:
- Sift flour, baking powder and salt into bowl. Put in butter and lard and mix until resembles fine breadcrumbs. Stir in sugar and currants or raisins. Beat the eggs lightly and add to flour mixture with just enough milk to make a firm dough similar to shortcrust pastry.
- Chill dough 1 to 2 hours.
- Roll the dough to 1/4 inch on floured surface and cut with 3 inch rounds. Bake the cakes on a greased griddle or frying pan (I use my electric skillet with just a little non-stick spray) over low heat until golden brown. Cool and sprinkle with sugar. These also freeze well.
Nutrition Facts : Calories 234.5 calories, Carbohydrate 39.8 g, Cholesterol 42.1 mg, Fat 7.3 g, Fiber 1.1 g, Protein 3.8 g, SaturatedFat 3.4 g, Sodium 165.8 mg, Sugar 21 g
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