- 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)
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!
Number Of Ingredients 11
- 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
- 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.
- 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.
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
Yield Makes about 2 dozen
Number Of Ingredients 13
- 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)
- 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
More about "welsh cookies recipes"
WELSH COOKIES - MADE TO BE A MOMMA
3.7/5 (3)Total Time 15 minsCategory DessertCalories 111 per serving
WELSH COOKIES. I HAVE 3 DIFFERENT ONES FROM MY WELSH RELATIVES ...
TRADITIONAL WELSH CAKES RECIPE - THE DARING GOURMET
WELSH COOKIES - RECIPE | COOKS.COM
WELSH COOKIES - YUM TASTE
WELSH COOKIES (AKA WELSH CAKES) RECIPE - FOOD NEWS
WELSH COOKIES - WELSH CAKES - HEALTHY LIFE TRAINER
WELSH COOKIES RECIPES ALL YOU NEED IS FOOD
WELSH CAKES | KING ARTHUR BAKING
WELSH CAKES A LA GRANDMA (AKA WELSH COOKIES): A RECIPE: UPDATED …
WELSH COOKIES – SPICEWALLA
WELSH COOKIES (AKA WELSH CAKES) RECIPE - KOTI BETH
HOW TO MAKE TRADITIONAL WELSH COOKIES - BETTER DONE …
WELSH COOKIES - THE ROCKY MOUNTAIN WOMAN
WELSH COOKIES SCRANTON RECIPE - 2022 - GRAB FOR EATS
WELSH COOKIES RECIPE (TRADITIONAL COOKING) - HEALTHIEST FOOD …
WELSH CHRISTMAS COOKIE RECIPE | IT'S A KEEPER
WELSH COOKIES (CAKES) – CLARKS SUMMIT PA – COOKING WHILE …
WELSH COOKIE RECIPE RECIPES ALL YOU NEED IS FOOD
WELSH CAKES - CLASSIC CURRANT-STUDDED COOKIES TOPPED WITH A …
WELSH COOKIES - WELSH
WELSH COOKIES - BOSSKITCHEN.COM
THANK YOU: WELSH COOKIES FROM SCRANTON, PA. - RECIPELINK.COM
CLASSIC WELSH COOKIES WELSH CAKES - GNOME & BACKYARD
WELSH COOKIES | RECIPE | FOOD NETWORK RECIPES, WELSH COOKIES …
WELSH COOKIES (AKA WELSH CAKES) RECIPE | RECIPE | WELSH CAKE, …
PROSPECT RECIPES: WELSH COOKIES - THE PRINCETONIAN
HOW TO MAKE WELSH COOKIES FOR DOGS AND PEOPLE - FIDOSE OF REALITY
WELSH CAWL | JAMIE OLIVER RECIPES
THE STORY BEHIND WELSH COOKIES - MACON NEWSROOM
BEST WELSH CAKES RECIPE - HOW TO MAKE WELSH CAKES
WELSH COOKIE RECIPES | ALLRECIPES
WELSH COOKIES - BIGOVEN.COM
WELSH COOKIES - COOKING MADE EASY
9 TRADITIONAL WELSH FOODS AND RECIPES - WELSH FOOD AND DRINK
WELSH COOKIES - RECIPES | COOKS.COM
You'll also love
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.