Plant-Based Welsh Cakes

1. Mix Dry Ingredients:

   • In a large mixing bowl, add 225g self-raising flour.
   • Sprinkle in ¼ tsp fine sea salt and ½ tsp grated nutmeg.
   • Stir everything together until well combined.

2. Add Butter:

   • Cut 100g dairy-free butter into small cubes.
   • Add the butter to the flour mixture.
   • Using your fingertips, rub the butter into the flour until the mixture looks like fine breadcrumbs. This should take about 2-3 minutes.

3. Incorporate Sugar and Currants:

   • Add 50g caster sugar and 50g currants to the bowl.
   • Mix well so the currants are evenly distributed.

4. Add Dairy-Free Milk:

   • Pour in 3-4 tablespoons of dairy-free milk.
   • Stir gently until the mixture starts to come together. If the dough seems dry, add an extra tablespoon of milk until it holds together.

5. Form the Dough:

   • Bring the dough together into a ball. Be careful not to overwork it—just knead it gently until it forms a smooth ball.

6. Roll Out the Dough:

   • Lightly flour your work surface and place the dough on it.
   • Roll out the dough to about 5mm thickness using a rolling pin.

7. Cut Out Rounds:

   • Use a 6 or 7cm round cutter to cut out circles from the dough.
   • Place the rounds on a plate or tray.

8. Re-roll Scraps:

   • Gather any leftover dough scraps, re-roll them, and cut out more rounds until you’ve used up all the dough.

9. Heat the Pan:

   • Place a cast iron or heavy frying pan over medium heat. Allow it to heat up for a few minutes until hot.

10. Cook the Cakes:

    • Carefully place the rounds in the hot pan.
    • Cook for 3-4 minutes on one side until lightly golden.
    • Flip them over and cook for another 3-4 minutes on the other side.
    • If they begin to brown too quickly, lower the heat slightly.

11. Toss in Sugar:

    • As soon as the cakes are cooked, take them out of the pan and immediately toss them in some extra caster sugar while they’re still warm.

12. Cool Down:

    • Place the sugar-coated cakes on a wire rack.
    • Let them cool for about 15 minutes before serving.

Enjoy your warm, sweet Plant-Based Welsh Cakes!