Welsh cakes have been a very popular tea-time treat here in the UK, since the nineteenth century and are a bit like a cross between a scone and a pancake.
Once you make these and realise how easy they are – you’ll want to make them everyday!
These Welsh Cakes (also known as Bakestones or Pics) are just like the traditional kind.
Absolutely delicious, especially served warm with a dollop of vegan butter of jam.
Recipe featured in my cookbook ‘Great British Vegan’ – Get your copy now for more vegan British classics!
- 225 g / 8 oz / 1 3⁄4 cups self- raising flour (self-rising), plus extra for dusting
- 75 g / 2 1⁄2 oz / 1⁄2 cup raisins
- 1⁄4 tsp ground mixed spice (apple pie spice)
- 1⁄2 tsp ground cinnamon
- 75 g / 2 1⁄2 oz / ⅓ cup caster sugar (superfine), plus extra for dusting 100 g / 3 1⁄2 oz / 7 tbsp dairy-free butter
- 50 ml / 1 3⁄4 fl oz / 3 1⁄2 tbsp unsweetened dairy-free milk
- 1 tsp vegetable oil
1. In a large bowl, combine the flour, raisins, mixed spice, cinnamon and sugar. Add the butter and rub into the flour with the tips of your fingers until you have a breadcrumb consistency.
2. Make a well in the centre and pour in the milk. Gently stir until a dough is formed.
3. Sprinkle a work surface with some flour and roll out the dough to 1⁄2 cm / 1⁄4-inch thickness. Use cookie cutters to cut out 5 cm / 2-inch discs. You should be able to get about ten from the dough.
4. Heat the oil in a frying pan over a medium heat. Fry the cakes, in batches, for 2 minutes on each side, until golden brown.
5. Remove from the pan and sprinkle with extra sugar. Serve immediately or store in an airtight container for up to 3 days.