Vegan peanut butter cookies
Make some moreish vegan peanut butter cookies for a welcome mid-morning treat. Made with dairy-free ingredients, they're sure to be loved by all
Vegan Welsh cakes
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 20
Skip to ingredients
- 225g self-raising flourplus extra for dusting
- ¼ tsp fine sea salt
- ½ tsp nutmeggrated
- 100g dairy-free butter
- 50g caster sugarplus extra to sprinkle
- 50g currants
- 3-4 tbsp dairy-free milk
Nutrition: Per serving
- kcal85
- fat3g
- saturates1g
- carbs13g
- sugars4g
- fibre1g
- protein1g
- salt0.2g
Method
step 1
Tip the flour into a large bowl and stir through the salt and nutmeg. Add the butter and rub it in with your fingertips to make a fine, breadcrumb consistency. Add the sugar and currants and stir in 3 tbsp milk until it just comes together, add a further 1 tbsp if the dough is a little dry. Bring together into a ball, try not to overwork the dough as this will make it tough.
step 2
Roll out the dough on a lightly floured surface to a 5mm thickness and cut out rounds using a 6 or 7cm cutter. Re-roll any scraps and cut out more until you have used up all the dough.
step 3
Place a cast iron pan or heavy based frying pan over a medium heat to get really hot. Cook for 3-4 mins on each side or until lightly golden, you will need to turn the heat down slightly if they begin to catch. Immediately toss in the sugar and set aside on a wire rack to cool down for 15 mins.
