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Nutrition: Per serving

  • kcal85
  • fat3g
  • saturates1g
  • carbs13g
  • sugars4g
  • fibre1g
  • protein1g
  • salt0.2g
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Method

  • step 1

    Tip the flour into a large bowl and stir through the salt and nutmeg. Add the butter and rub it in with your fingertips to make a fine, breadcrumb consistency. Add the sugar and currants and stir in 3 tbsp milk until it just comes together, add a further 1 tbsp if the dough is a little dry. Bring together into a ball, try not to overwork the dough as this will make it tough.

  • step 2

    Roll out the dough on a lightly floured surface to a 5mm thickness and cut out rounds using a 6 or 7cm cutter. Re-roll any scraps and cut out more until you have used up all the dough.

  • step 3

    Place a cast iron pan or heavy based frying pan over a medium heat to get really hot. Cook for 3-4 mins on each side or until lightly golden, you will need to turn the heat down slightly if they begin to catch. Immediately toss in the sugar and set aside on a wire rack to cool down for 15 mins.

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Comments, questions and tips (5)

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Overall rating

A star rating of 4.3 out of 5.11 ratings

info68333

The recipe doesn´t show quantities? I used the non vegan recipe as a reference but of course its not exactly the same. I love the flavour of these but they were a bit crumbly so maybe I got my quantities wrong.

alisondavey

I couldn't taste much difference between these and my usual recipe. They rose a lot but were delicious. Made them for a vegan option for wedding favours, heart shaped!

saraszabo2415818

These were very good, just as good as regular Welsh cakes. I wouldn't have known these were vegan. I made these for a vegan friend and will be using this as my go-to Welsh cake recipe from now on. I used plant butter and Oatly vegan milk.

catsandlemons02

I found that these looked horrendous but tasted delicious - would recommend 💛

BBCgoodfoodhelpline

do u like sheep

lublack66

What a great recipe! I'm no baker but these work every time. Delicious.

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