Vegan Welsh Cakes

A delightful teatime treat. These vegan welsh cakes are cooked on a bakestone or in a pan. Lightly spiced and filled with dried fruit.

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: welshcakes

To make a 'flax egg', mix the ground flaxseed with the water and let it sit for 5-10 minutes while you carry on with the steps.
In a mixing bowl, combine the flour and baking powder.
Rub the vegan butter into the flour using your fingertips.
Add the sugar, dried fruit and mixed spice and mix through evenly.
Add the 'flax egg' to the bowl and combine with your hands into a uniform dough.

On a lightly floured surface, roll the dough out into a sheet about 5mm (¼ inch ) thick.
Using a 7.5 cm / 3" cutter, cut out as many circles as you can fit on the rolled-out dough. Gather the remaining dough, roll it out again and cut more cakes until it is all used up.
In the meanwhile, heat up a cast iron baking stone, flat griddle or heavy based pan on medium-high heat.
When the baking stone or pan is evenly heated up, turn the heat down to medium and place a batch of cakes on it.
Cook the welsh cakes for about three minutes on each side, or until they are golden brown. See cooking tips in the post above.
Move the cooked welsh cakes onto a plate and sprinkle them with some more caster sugar.

Check out the step by step photos and ingredients tips in the post above.

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