Welsh Cookies Recipes

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WELSH COOKIES



Welsh Cookies image

Just plain delicious, not overly sweet.

Provided by P. Davies

Categories     World Cuisine Recipes     European     UK and Ireland     Welsh

Yield 8

Number Of Ingredients 10

2 cups all-purpose flour
2 teaspoons baking powder
1 pinch salt
½ cup white sugar
¼ cup butter
¼ cup shortening
½ cup dried currants
1 egg
¼ cup milk
⅓ cup granulated sugar for decoration

Steps:

  • Mix flour, baking powder, salt and the 1/2 cup sugar in medium bowl until well blended Cut in butter or margarine and shortening with a pastry blender until mixture is crumbly. Toss in currants.
  • Beat egg and milk with a fork in a 1-cup measure; add to flour mixture; mix gently with fork, just until blended. Dough should be consistency of pastry dough.
  • Roll out dough to 1/4 inch thickness with floured rolling pin on lightly floured pastry cloth or board. Cut with 3 inch floured cookie cutter
  • Heat greased griddle or large heavy skillet over moderate heat until few drops of water jump when dropped on surface. Cook cakes, a few at a time, 3 minutes, or until golden brown. Turn with pancake turner and cook another 3 minutes, or until golden brown on second side. Remove to wire rack. Sprinkle with sugar. Let cool completely, then wrap in plastic bags to store. Can also be frozen.

Nutrition Facts : Calories 340.7 calories, Carbohydrate 52.1 g, Cholesterol 39.1 mg, Fat 13.3 g, Fiber 1.5 g, Protein 4.7 g, SaturatedFat 5.6 g, Sodium 195.4 mg, Sugar 27.4 g

WELSH COOKIES (AKA WELSH CAKES)



Welsh Cookies (aka Welsh Cakes) image

Cooked like a pancake instead of baked, Welsh Cookies are soft, buttery, lightly sweet, and a perfect treat to enjoy with a cup of your favorite tea or coffee!

Provided by Michelle | Now Cook This!

Categories     Dessert

Time 28m

Number Of Ingredients 11

1 cup all-purpose flour
1 teaspoon baking powder
1/8 teaspoon nutmeg
pinch salt
8 tablespoons unsalted butter (cold, cubed)
1/4 cup sugar
1/3 cup Zante currants
1 large egg
2 tablespoons milk
2 additional tablespoons sugar (for sprinkling on the cookies)
cooking spray (for greasing the griddle/pan)

Steps:

  • Preheat an electric griddle to 350°F.
  • In a large bowl, whisk together the flour, baking powder, nutmeg, and salt.
  • Add the cold butter cubes to the flour mixture. Using a pastry blender, fork, or two butter knives, cut in the butter until the mixture resembles coarse crumbs.
  • Stir in the sugar and currants.
  • Make a well in the center of the flour mixture and add the egg and milk. Using a fork, mix until the dough comes together. It will be slightly sticky. If it is very, very sticky and too wet, add a little more flour.
  • Turn the dough out onto a floured work surface. Sprinkle some flour over the top of the dough and shape it into a disc. Using a rolling pin, roll the dough out to a thickness of ¼ inch.
  • Using a 2½-inch round cookie cutter or biscuit cutter, cut out 14 cookies. You may have to re-roll the dough trimmings a few times.
  • Lightly spray the griddle with cooking spray. Place as many cookies on the griddle as will fit without them touching each other.
  • Cook on the first side until the bottom is lightly browned, about 4 minutes.
  • Carefully flip over and cook until lightly browned, about 3 to 4 minutes.
  • Remove cookies from the griddle and place on a wire cooling rack. Immediately sprinkle with some sugar while the cookies are still warm.
  • If you were not able to fit all of your cookies on the griddle at once, repeat the process with the remaining cookies.
  • Serve warm or cooled.

Nutrition Facts : Calories 127 kcal, ServingSize 1 serving

WELSH CRANBERRY SKILLET COOKIES



Welsh Cranberry Skillet Cookies image

Provided by Food Network Kitchen

Categories     dessert

Time 3h

Yield about 36 cookies

Number Of Ingredients 10

2 cups all-purpose flour, plus more for dusting
1 3/4 cups sugar, plus more for sprinkling
2 1/2 teaspoons baking powder
1 teaspoon finely grated lime zest
1/2 teaspoon ground cardamom
1/2 teaspoon salt
1 stick unsalted butter, diced, plus 4 tablespoons melted
3/4 cup dried cranberries
2 large eggs
2 tablespoons heavy cream

Steps:

  • Whisk the flour, 3/4 cup sugar, the baking powder, lime zest, cardamom and salt in a medium bowl. Work in the diced butter with your fingertips until the mixture looks sandy. Stir in the dried cranberries. Lightly beat the eggs and heavy cream in a small bowl, then stir into the flour mixture to make a shaggy dough. Transfer to a sheet of plastic wrap; shape into a disk. Wrap and refrigerate until firm, about 1 hour.
  • Roll out the dough on a generously floured surface until about 1/4 inch thick. Cut out circles with a 1 1/2- to 2-inch round cookie cutter; arrange in a single layer on a baking sheet. Refrigerate until ready to cook, at least 30 minutes and up to 1 hour.
  • Heat a large skillet or griddle over medium-low heat. Put the remaining 1 cup sugar in a medium bowl. Working in batches, brush the skillet with melted butter, then add the dough rounds. Cook until lightly browned and cooked through, 4 to 5 minutes per side. (Brush the skillet with more butter between batches.) Toss the warm cookies in the sugar, then transfer to racks to cool completely. Store in an airtight container for 3 to 5 days; the texture actually improves after a day.

WELSH COOKIES



Welsh Cookies image

Provided by Food Network Kitchen

Categories     dessert

Time 1h35m

Yield about 2 1/2 dozen

Number Of Ingredients 11

2 cups all-purpose flour
3/4 cup sugar, plus more for sprinkling
2 1/2 teaspoons baking powder
1 teaspoon finely grated orange zest
1 teaspoon freshly grated nutmeg
1/2 teaspoon fine salt
1/2 cup unsalted butter (1 stick), cold and diced, plus more for cooking
3/4 cup currants
2 large eggs, slightly beaten
2 to 3 tablespoons buttermilk
Melted butter, for cooking

Steps:

  • Whisk the flour, sugar, baking powder, zest, nutmeg and salt in a medium bowl. Rub in the butter with your fingertips until the mixture looks sandy. Stir in the currants. Beat the eggs and 2 tablespoons of the buttermilk together. Stir into the dry ingredients to make a shaggy dough, add more buttermilk if the dough is dry. Gather dough into a disk, wrap in plastic wrap and refrigerate for 1 hour.
  • Roll the dough on a floured workspace into a piece about 1/4-inch thick. Cut into 2 to 3- inch rounds.
  • Heat a griddle or frying pan over medium-low heat. Brush the pan surface with butter. Cook the cookies until slightly brown and cooked through, about 4 to 5 minutes on each side. Transfer to a rack, sprinkle with sugar and cool. Store in a cookie tin.

WELSH CAKES



Welsh Cakes image

A cross between a cookie, scone, and pancake, these intriguing treats are cooked on a griddle, not baked (despite its other name, Welsh bakestones). Martha's version is spiced with cinnamon and nutmeg and studded with dried currants and candied lemon peel.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 2 dozen

Number Of Ingredients 13

2 cups unbleached all-purpose flour, plus more for dusting
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1 tablespoon finely grated lemon zest
1/2 cup (1 stick) cold unsalted butter, cut into pieces, plus more for griddle
1/2 cup dried currants
1/2 cup finely chopped candied citrus peel, such as lemon or citron
1 large egg
2 tablespoons whole milk
Superfine or confectioners' sugar, for sprinkling

Steps:

  • Line two baking sheets with parchment paper; set aside.
  • In a large bowl, whisk together flour, granulated sugar, baking powder, salt, cinnamon, nutmeg, and lemon zest. Using a pastry blender or your fingers, cut in butter until mixture is a sandy consistency. Stir in currants, candied citrus peel, egg, and milk until a soft dough forms. Gently knead to combine.
  • On a lightly floured surface, roll out dough 1/4 inch thick. Using a 2-inch fluted square cutter, cut out squares; transfer to prepared sheets. Reroll scraps once and cut out more squares.
  • Preheat a cast-iron griddle over medium. Lightly brush with butter. Working in batches, transfer dough squares to griddle and cook, turning once, until golden brown, about 1 1/2 minutes per side. Adjust heat as necessary. Transfer to a serving plate; sprinkle with superfine sugar, as desired. Serve immediately, or store in an airtight container at room temperature 3 to 5 days.

NANA'S WELSH CURRANT COOKIES (FRYING PAN COOKIES)



Nana's Welsh Currant Cookies (Frying Pan Cookies) image

These are wonderful cookies and I have fond memories of making them with her and sharing a cup of tea.

Provided by Jen_Wilsbech

Categories     Dessert

Time 2h23m

Yield 3 Dozen

Number Of Ingredients 10

3 cups flour, sifted
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/4 teaspoons salt
2 teaspoons nutmeg
1 cup sugar
1 cup raisins or 1 cup currants
1 cup shortening
6 tablespoons milk
2 eggs

Steps:

  • Heat frying pan to 350°F.
  • Beat together 2 eggs and 6 Tbsps Milk.
  • Add dry ingredients & shortening in a mixing bowl, blend well.
  • Add Egg and Milk mixture to dry ingredients, stir until well mixed.
  • Place plastic on bowl to cover dough & chill dough in refrigerator about 2 hours.
  • On floured board, roll dough in 4 parts to 1/4" thickness.
  • Cut shapes with floured glass or cookie cutter.
  • Fry in electric fry pan until golden.

Nutrition Facts : Calories 1538.8, Fat 74.7, SaturatedFat 19.4, Cholesterol 145.3, Sodium 1429.9, Carbohydrate 203.3, Fiber 5.5, Sugar 96.2, Protein 19.7

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Top Asked Questions

What is a Welsh Cookie?
The welsh regard cookies as an American sweet biscuit kinda like the normal chocolate chip cookie. You can like this recipe decorate it with sugar or spread a thin layer o... This almost the exact replica of my husband's Welsh great-grandmother's recipe. I use 1/2 Crisco and 1/2 unsalted butter.
How do you make currants in Welsh cookies?
Welsh Cookies: a delicious pancake type cookie filled with currants, cooked on a griddle, and dusted with fine sugar. Mix together flour, sugar, salt, nutmeg and baking powder. Cut in shortening until coarse crumbs form. Stir in beaten eggs, vanilla and milk. Fold in currants.
What is a Welsh cake made of?
Welsh Cakes These soft, tender cakes are a cross between a pancake and a baking powder biscuit, with elements of cookies and muffins thrown in for good measure. Sturdy enough to be eaten out of hand, they can be served plain; sprinkled with sugar (or cinnamon-sugar, our favorite); or spread with butter, and gilded with sugar or jam.
What are Welsh cakes a la Grandma?
Welsh Cakes a la Grandma (aka Welsh cookies): a recipe: Updated with pics. (You can, if you wish, skip all my mutterings. The recipe is at the bottom.) My little Welsh grandmother was a gentle soul with streaks of stubbornness, impishness, and independence just below the surface.

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