Welsh Cookies Food

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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



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 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 CAKES



Welsh cakes image

Pice ar y maen, a Welsh teatime treat passed on through generations and still as popular as ever. Perfect for making with the children

Provided by Good Food team

Categories     Afternoon tea, Buffet, Snack, Treat

Time 16m

Yield Makes 16

Number Of Ingredients 9

225g plain flour
85g caster sugar
½ tsp mixed spice
½ tsp baking powder
50g butter, cut into small pieces
50g lard, cut into small pieces, plus extra for frying
50g currant
1 egg, beaten
splash milk

Steps:

  • Tip the flour, sugar, mixed spice, baking powder and a pinch of salt into a bowl. Then, with your fingers, rub in the butter and lard until crumbly. Mix in the currants. Work the egg into the mixture until you have soft dough, adding a splash of milk if it seems a little dry - it should be the same consistency as shortcrust pastry.
  • Roll out the dough on a lightly floured work surface to the thickness of your little finger. Cut out rounds using a 6cm cutter, re-rolling any trimmings. Grease a flat griddle pan or heavy frying pan with lard, and place over a medium heat. Cook the Welsh cakes in batches, for about 3 mins each side, until golden brown, crisp and cooked through. Delicious served warm with butter and jam, or simply sprinkled with caster sugar. Cakes will stay fresh in a tin for 1 week.

Nutrition Facts : Calories 138 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 9 grams sugar, Fiber 9 grams fiber, Protein 2 grams protein, Sodium 0.13 milligram of sodium

WELSH COOKIES



Welsh Cookies image

When my Aunt married my Uncle, a little, round, rosy cheeked Welshman, his grandmother sent this recipe as a wedding gift. I always looked forward to their visits from PA, and these cookies would always accompany them. They've been gone a long time now, but I'll always remember them and these simple, but delicious cookies.

Provided by Val Paris

Categories     Cookies

Number Of Ingredients 10

4 c flour
1 tsp grated nutmeg
1/4 tsp baking soda
1/2 tsp salt
2 tsp baking powder
1 1/4 c sugar
1 c shortening - do not use margaring or butter
1 c currants
2 eggs, beaten
1/2 c milk

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.

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

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.

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