One of the first things that I made after moving to Sydney was ‘Welshcakes’. For my new friends they were novel and homely and they were just as comforting as for me - therefore they were a regular occurrence for the first few weeks I was here.
I would describe them as a flat scone with currents to strangers, although this really does not do them justice. They’re round and biscuit shaped, made from simple pantry ingredients that are likely to always be around. They traditionally contain currants, but not always. As they’ve modernised, I've seen them with chocolate chips, coconut, spices and any other preference of the baker. So don't be put off if dried fruit isn't your style. They always carry a taste of home, a comfort in a bite.
They are traditionally cooked on griddles, or cooked on the AGA back at home on the farm. Despite this in Sydney I had to resource to a cast iron pan.
225g buckwheat flour
100g vegan butter (hard)
75g caster sugar
½ tsp baking powder
¼ tsp mixed spice
A pinch salt
100ml Almond milk
- Add the dry ingredients to a mixing bowl and combine with a whisk to remove any lumps.
- Add vegan butter and rub into the flour to form a breadcrumb like consistency (just like crumble).
- Pour in the milk slowly and stir until it forms a dough.
- Place the dough on to a flat surface and roll out to approximately 1.5 cm (they will rise a little when baking)
- Use a round cookie cutter to cut the dough into biscuit like shapes.
- Place the cast iron pan / griddle on the flame and warm to a medium heat. Place each welsh cake on the pan and cook for 1-2 minutes until golden on each side.
- Once cooled, sprinkle caster sugar and enjoy warm with a large cup of tea.
Let me know if you create them!