WELSH CAKES IN MARCH
This month at the Global Gardens Supper, we cooked up some tasty vegan welsh cakes in celebration of three things...1. it's the month St.David's Day (1 March), patron Saint of Wales; 2. it's the month of International Women's Day; 3. it's also the month of Welsh Women's Aid 40th birthday.
So we joined the three-fold celebrations by cooking up some delicious (vegan) welsh cakes. We also raised some money for Welsh Women's Aid in the process - thanks to all those who donated and Welsh Women's Aid for all of the wonderful work you do. #welshcakes #veganwelshcakes #future40
The recipe sourced thanks to vegan chef Shuna who found it on the Vegan Taff blog. Here is the recipe (we adjusted the recipe slightly by using sunflower spread as our vegan butter and oat milk instead of rice milk).
Ingredients
2 cups self raising flour
1/2 cup sunflower spread
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 dash of oat 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)
Instructions
Measure all of your ingredients out and add them all to a large mixing bowl, except for the milk and fruit.
With your fingers, rub the mixture together until it becomes like breadcrumbs. It should be crumbly and even with no lumps of butter.
Add the dried fruit and mix it in.
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.
Flour up your work surface and place the dough on it.
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.
Using your cookie cutter cut out your shapes, I got 18 good sized ones out of my dough.
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.
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.
Thanks to the Vegan Taff for this delicious Vegan Welsh cake recipe.
