I made another batch of Welsh Cakes this week; and as promised, here is the recipe. As you can see, I slightly overcooked one side of them. Pro-Tip: try not to get caught up in any toddler dramas whilst cooking these, or anything for that matter.
A heavy based frying pan or griddle pan is essential to prevent burning.
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Vegan Welsh Cakes(Makes approx 16 x 3 inch or 32 x 2 inch cakes)
2 cups self-raising flour
1/3 cup caster sugar + extra for sprinkling
1/4 tsp mixed spice
1 tsp orange essence (optional)
1/3 cup + 1 heaped Tbsp vegan margarine, cut into 1 cm cubes
1 flax or chia 'egg'
1/3 cup of sultanas
Splash of vegan milk, if required
Oil for greasing pan
Sift the flour, sugar and spice into a mixing bowl, and rub in the butter until the mixture is crumbly and even. Mix in the currants.
Add the flax egg and essence if using and work into a soft pliable dough, adding milk a tablespoon at a time if required.
On a lightly floured surface, roll out the dough to a 1/3 inch thickness; and cut into rounds using pastry cutters, re-rolling the offcuts until the dough is used up.
Lightly grease a heavy based griddle pan and bring up to temperature over a medium heat. Batch cook the cakes, around 3 minutes on each side, until they are a golden brown colour and the edges look cooked through. They will rise to around half an inch in height.
Remove from the pan and sprinkle with caster sugar. Serve warm, or leave to cool before storing in an airtight container for up to five days. They can be served as is, or split and served with butter and jam.
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This is a very versatile recipe - I've used half wholemeal flour/half self raising, and all wholemeal plus a teaspoon of baking powder for a healthier snack. With the spice omitted, they become plain old griddle scones and are just as good.