Best Welsh Cranberry Skillet Cookies Recipes

WELSH COOKIES (AKA WELSH CAKES)

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.

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.

CRANBERRY CHOCOLATE SKILLET COOKIE

Steps:

• Heat oven to 350°F. Generously grease 10-inch ovenproof skillet with shortening. In large bowl, beat butter, brown sugar and granulated sugar with electric mixer on medium speed 2 minutes or until light and fluffy. Beat in egg and vanilla. On low speed, beat in flour, baking soda and salt until blended. Stir in oats, cranberries and chocolate. Press dough in bottom of skillet.
• Bake 40 to 45 minutes or until golden and set (do not overbake). Cool on cooling rack 20 minutes; cut into 10 wedges. Serve warm or cool with ice cream and hot fudge topping.

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.