Make vegan Welsh cakes that have all of the flavor of the classic recipe but none of the dairy. Finish with a sprinkling of sugar and serve warm or cold.
In a large mixing bowl, combine the flour, salt, and nutmeg. To make a fine, breadcrumb consistency, add the butter and rub it in with your fingertips. Stir in 3 tbsp milk and the sugar and currants until the dough barely comes together; if the dough is too dry, add another 1 tbsp. Bring everything together into a ball, but don’t overwork the dough or it will become tough.
Roll out the dough to a 5mm thickness on a lightly floured board and cut out rounds using a 6 or 7cm cutter. Re-roll any leftovers and continue cutting out more dough until you’ve used up all of it.