This is one of the super easy little cake I love to make for a quick snack. Have you heard about Welsh cake? Yes, it is a traditional cake in Wales, England, also known as ‘Bakestones’. It is similar in ingredients and flavour to scones. You can get it only in four easy steps, a batch of warm Welsh cakes never went a miss in your tea time.
You may like to see Best Ever Vegan Fruity Scones with Vegan Clotted Cream,
Pan-fried Little Vegan Welsh Cake
- 1 3/4 cup/ 200g Plain flour
- 1/3 cup/ 60g Coconut sugar
- 6 tbsp/ 90g Butter, cubed, keep in the fridge when you’re not ready
- 2 tsp flaxmeal + 2 tbsp water
- 1/8 tsp Baking powder
- 1/4 cup Raisin or sultana
- Caster sugar for topping
*1) Tip the flour, sugar, and baking powder in a mixing bowl. With your fingers, rub in the cubed butter until it resembles breadcrumbs.
*2) Work the flaxmeal mixture into the breadcrumbs until it forms a soft dough, then add the raisins. If the dough a bit dry, adding a splash of water or nut milk at a time, otherwise, add a half tablespoon of flour. It should be the same consistency as a shortcrust pastry.
*3) Roll out the dough on a lightly floured work surface to the thickness of 5mm/ 1/4in roughly. Cut out rounds using a 6cm cutter or any size you like.
*4) Grease a flat griddle pan with little of oil or butter over medium-low heat. Cook the cakes in batches, for about 3 mins each side, until golden brown, crisp and cooked through. It can serve warm with butter or jam, or sprinkle with some caster sugar! Perfect accompany with your tea or coffee!