A vegan modern twist on a classic welsh cake, seasoned with ground nutmeg and ground cinnamon coated in sugar and topped with jam.
Vegan Welsh Cakes
A vegan modern twist on a classic welsh cake, seasoned with ground nutmeg and ground cinnamon coated in sugar and topped with jam.
Ingredients
- 200 g Plain flour
- 65 g Caster sugar
- 85 g Stork block
- 60 g Raisins
- 1 tsp Baking powder
- ¼ tsp Ground cinnamon
- ¼ tsp Ground nutmeg
- 2-3 tbsp Oat milk
- 2 tsp Vegetable oil
Topping
- 50 g Caster sugar
- Good quality jam
Instructions
- In a bowl mix together the plain flour, caster sugar, baking powder, raisins, ground cinnamon and ground nutmeg.
- With your fingertips rub the stork block into the dry mixture until it resembles breadcrumbs.
- Slowly add the oat milk until the mixture comes together and forms a ball.
- On a floured surface roll out the dough to a 1cm thickness. Using a cookie cutter, cut out the welsh cakes.
- Lightly grease a frying pan with oil using a piece of kitchen roll. Place on a low to medium heat.
- Cook the welsh cakes for 3-4 minutes on each side. Once cooked, toss the welsh cakes in the caster sugar before serving with jam.
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