Plant-Based Welsh Cakes

Instructions

In a bowl, combine the flour and mixed spice, add the cold cubed butter using your fingertips until the mixture resembles fine breadcrumbs and no lumps remain.

Tip in the sugar and currants and stir through. Gradually stir in enough milk to bring the mixture together into a ball of dough (make sure you don't add too much milk!)

On a clean work surface, lightly dusted with flour, roll out the dough until it is about 5mm thick then cut into rounds.

Place a cast iron griddle or frying pan over a low-medium heat and brush with a small amount of butter. Place some sugar in a bowl ready for dusting.

Cook the Welsh cakes until golden and firm but be careful not to burn them! Once cooked, roll each Welsh cake in the caster sugar while hot.