Best Welsh Cookies Recipes

WELSH COOKIES

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.

NANA'S WELSH CURRANT COOKIES (FRYING PAN COOKIES)

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.

WELSH CRANBERRY SKILLET COOKIES

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

Steps:

• 1. Preheat griddle to 350 degrees. Grease lightly.
• 2. Sift flour, nutmeg, soda, salt, baking powder and sugar into a large bowl.
• 3. Add shortening and mix with hands or pastry blender.
• 4. Add currants and mix through flour mixture.
• 5. Place on griddle and turn when light brown.
• 6. Add eggs and milk and mix well.
• 7. Roll a small amount of dough at a time and cut using a glass or biscuit cutter.
• 8. After removing from griddle, sprinkle with sugar.

ANN ROMNEY'S WELSH SKILLET COOKIES

Steps:

• Beat the egg with the milk.
• Add currants.
• Sift all other dry ingredients together.
• Work butter into flour and mix until mealy.
• Pour milk and currants over flour and butter mixture all at once and mix well.
• Wrap in wax paper and chill for at least one hour.
• Roll it a little less than half an inch thick - about 3/8 of an inch. - I put the handles of wooden spoons to either wide of the dough to run my rolling pin along them to keep the thickness even - it's very important not to roll too thin.
• Cut out rounds with cookie cutter.
• Cook on a pancake griddle greased with oil (325 degrees Fahrenheit) on both sides.
• Flip the cookies when you see they are shiny.
• Cook it for less time on the second side - I turned mu cookies over a few times on each side until the centers felt set and not too soft and doughy
• Roll the edges in granulated sugar and let cool.
• Allow to cool before eating (they actually taste better once cooled)

WELSH COOKIES

Steps:

• Mix dry ingredients together and set aside. Cream lard and sugar. Add vanilla and milk/egg mixture. Mix. Add dry ingredients and mix. Add raisins. Roll to 1/4 inch thickness on a lightly floured surface. Cut into 2" circle with a cookie cutter. Heat electric griddle or frying pan to 350 drgrees. Place cookies on heated surface. Flip cookies when top surface of cookie begins to shine and bottom is lightly brown.

WELSH COOKIES

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.

WELSH COOKIES

Steps:

• Cream sugar and lard. Add flour and currants. Mix all together. Add milk and eggs. Mixture will be wet. Add flour to mixture until mixture can be rolled out. Cut and cook on griddle 325 degrees. Cook until light brown, turn over and repeat. You can sprinkle with sugar when finished.
• When measuring your crisco or lard remember 2lbs = 4cups.

WELSH TEA COOKIES

Steps:

• Preheat oven to 375F. Combine dried fruit and brandy in medium bowl; let sit at least 10 minutes to plump. Combine flour, 1 1/2 teaspoons cinnamon, baking powder, baking soda, salt, and cloves in medium bowl.
• Beat butter and 1 cup sugar in large bowl with electric mixer at medium speed until light and fluffy. Beat in egg. Gradually add flour mixture at low speed until well blended. Stir in fruit and brandy mixture with spoon. Combine remaining 1/4 cup sugar and 1 teaspoon cinnamon in small bowl. Shape heaping teaspoonfuls of dough into 1 inch balls; roll balls in cinnamon sugar to coat. Place balls 2 inches apart on ungreased cookie sheets.
• Press balls to 1/4 inch thickness using bottom of glass dipped in sugar. Press 3 almond slices into center of each cookie, if desired. Bake 10-12 minutes or until lightly browned. Remove to wire racks; cool completely. Store tightly covered at room temperature or freeze up to 3 months.