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RUM RAISIN WELSH CAKES

DF

Boozy bite-sized pastries perfect for tea time

Makes 14-16 Cakes

 

1/2c raisins

1/4c rum

1c flour

6tbsp sugar

Dash salt

1/2tsp baking powder

1/4tsp cinnamon

Dash nutmeg

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.

 

Freezability:

Freeze in a single layer until solid before transferring to a sealable container for up to two weeks.