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Vegan Welsh Cakes

Delicious Welsh cakes.

1st March marks Saint David’s Day, the day of the patron Saint of Wales. As the Handshake is a proudly Welsh organisation, we’re celebrating with another delicious recipe from Kirsty McQueen.

Vegan Welsh Cakes

16oz (450g) flour
8oz (225g) vegan margarine
2tbsp baking powder
4-5oz (110g – 140g) currants
5oz (140g) Sugar

Rub together the flour, margarine and baking powder until they form a ‘breadcrumb’ consistency, then add the currants and sugar. Slowly pour in small amounts of soya milk to bind the other ingredients together into a dough. The dough should be slightly tacky in texture. If you add too much milk, counter with flour.

Roll the dough out on to a floured surface and cut into round, 0.5cms thick shapes, using a pastry cutter or an up-turned mug.

Heat a heavy pan, very lightly greased – or you can even use a non-stick pan, as the Welsh Cakes will cook in their own fat. Cook the Welsh Cakes for a couple of minutes on each side, until they start to turn a tan colour and become firm.

The Welsh Cakes cooking.

Remove from heat and sprinkle with sugar, then enjoy plain or with a light spread of vegan margarine.

Dydd Dewi Sant Hapus! Happy Saint David’s Day!