Vegan Welsh Cakes
"A vegan twist to the traditional Welsh cake. Who doesn't love a cake you can dunk into your coffee!" - Hannah Gallagher
- 1 tsp salt
- 2 cups sieved self-raising flour
- 1 cup vegan butter
- 1 cup caster sugar
- 1/2 - 1 cup dairy-free milk
- 1/2 - 1 cup dairy-free chocolate (can never have too much!) or dried fruit
- 2 Tbs coconut oil (or vegan butter)
In a large bowl, whisk together the flour and sugar. Then add the butter and rub it using your fingers until the mixture feels like thin breadcrumbs.
Slowly add a little milk at a time until you have a soft dough.
Combine the chocolate with the dough and roll it in small balls. You ought to have between eight and twelve. With the small round balls created, you need to flatten them into the form of a buscuit. The buscuits should be between 2-3cm in hight.
With the small biscuit created, set to one side.
Place a flat skillet or regular iron pan on medium heat. Leave it to heat for 2–5 minutes.
Once the pan is hot enough, lace it with coconut oil or vegan butter. You're wanting the oil or butter to melt, not burn. If you're needing to lower your heat, then do so.
Once your oil or butter has melted, slowly add your biscuits. You'll leave them on each side for 2 minutes at a time. Remember to check frequently, as you will not want them to burn. Repreat this step until both sides are a golden brown and resemble a cake texture.
Once golden brown, place them onto a plate for a coating of caster sugar.