RUM RAISIN WELSH CAKES
Boozy bite-sized pastries perfect for tea time
Makes 14-16 Cakes
1/2tsp baking powder
3tbsp coconut oil
1 egg, beaten
1tbsp almond milk
Sugar, for dusting
Canola oil, for frying
Combine the raisins & rum in a bowl. Cover & set at room temp overnight, or 8hrs.
Combine the flour thru nutmeg in medium-sized bowl. Using a pastry cutter to incorporate the coconut oil until the mixture resembles breadcrumbs (you can also use your hands & rub the oil & flour between your fingers for the same result). Drain well the raisins (discard booze, or take it like a shot!) and toss into flour mixture. Next, add the egg & almond milk until a hard dough forms.
Roll out the dough on a floured surface to ¼” thickness. Use a 2” biscuit cutter to make rounds. Refrigerate cut dough for 30min.
Heat a drizzle of canola oil in a cast iron skillet over medium-low heat. Fry up the cakes in batches, refrigerating the dough in between. Brown on each side then transfer to a cooling rack and immediately sprinkle tops with a little sugar. Best served with tea.
Freeze in a single layer until solid before transferring to a sealable container for up to two weeks.