Welsh Cookies
📜 Collection: John B. Collection | ✍️ Attribution: Elaine | 📂 Category: Desserts Delightful traditional Welsh cookies packed with currants, raisins, or dates, and chopped nuts. Perfect for serving golden-brown straight from a dry frying pan.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 15 mins | None | 5 dozen |
🔪 Key Equipment
- Mixing bowl
- Rolling pin
- Dry frying pan
- Biscuit cutter
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 4 cups | Flour | Sifted |
| 1/2 lb | Butter | Or shortening |
| 1 cup | Sugar | None |
| 1 tsp | Salt | None |
| 1 tsp | Soda | Dissolved in buttermilk |
| 1/4 cup | Buttermilk | None |
| 1 tsp | Nutmeg | None |
| 1 1/2 cups | Currants | Or raisins, dates |
| 1/2 cup | Chopped Nuts | Chopped |
| 2 | Eggs | None |
Instructions
Step 1: Mixing and Rolling
- Mix all ingredients including 4 cups flour, 1/2 lb butter, 1 cup sugar, 1 tsp salt, 1 tsp soda, 1/4 cup buttermilk, 1 tsp nutmeg, 1 1/2 cups currants, 1/2 cup chopped nuts, and 2 eggs all at once.
- Roll out like pie dough to desired thickness.
Step 2: Cooking
- Cut into circles with a cutter.
- Fry in a dry frying pan until golden brown and cooked through.
💡 Make-Ahead & Storage: Store baked cookies in an airtight container at room temperature for up to 5 days.
Original Recipe Scan
