This recipe I first tinkered with a few months back. Our daughter was having an event at school and part of it involved a 'feast' with Medieval foods. Several items were on their menu, and one was Welsh Cakes. The cakes weren't vegan, so I decided to come up with my own version that our daughter could bring to her feast.
I created two versions of these cakes, one with regular unbleached flour (to be very traditional), and the other with spelt flour. When making these, the batter very much resembled "tea buns" that we used to eat growing up. Those tea buns were like thick, dense scones that were very neutral in flavor other than containing butter and currants.
I also infused more flavor in the cakes with some light spices. Also, these Welsh Cakes are prepared more like pancakes, kept rather flat and also small in size. Here you see the batter rolled out ready to be cut out in circles.
Next, the circles are cooked in a pan for several minutes and then the hot cakes are coated in sugar and cooled slightly. They are rather dainty in presentation, and are traditionally eaten on their own, or spread with preserves.
These Vegan Welsh Cakes disappeared very quickly... our girls loved munching on them, as they were not only delicious but perfect kidlet 'finger food'! The recipe will be in my new, upcoming cookbook (still untitled...any ideas, btw?).
I never would have guessed that elementary school would provide recipe inspiration...