Welsh Tea 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.

WELSH TEA CAKES

Steps:

• Place flour in a large bowl; cut in butter until mixture resembles coarse crumbs. Add the sugar, oats and nutmeg. Stir in the eggs and milk. Fold in currants., On a heavily floured surface, roll out dough to 1/4-in. thickness. Cut with a floured 2-1/2-in round cookie cutter. Place 2 in. apart on greased baking sheets. Sprinkle with sugar if desired. , Bake at 350° for 12-16 minutes or until lightly browned. Remove to wire racks to cool.

WELSH TEA CAKES

Steps:

• 1. Combine flour, baking powder and butter: mix well then add currants, sugar and eggs. Roll out on clean surface using powdered sugar to dust the space you will roll your dough on. Cut with cookie cutter of choice. I like to use a nice round one. Cook in iron skillet like you would a pancake until golden in color. Makes about 4 1/2 dozen.

WELSH TEA CAKES

Steps:

• Mix first 5 ingredients in large bowl. Add butter and shortening and rub with fingertips until mixture resembles fine meal. Add currants. Whisk 4 tablespoons milk and egg in small bowl. Add to dry ingredients; stir until moist clumps form, adding more milk if mixture is dry. Roll out dough on lightly floured surface to 1/2-inch-thick round. Using cookie cutter, cut out 2 1/2- to 3-inch rounds. Gather dough scraps; roll out to 1/2-inch-thick round. Cut out additional rounds.
• Heat heavy large nonstick griddle or skillet over medium-high heat. Arrange 6 to 8 cakes on griddle. Reduce heat to low and cook until cakes are set and brown, turning occasionally, about 12 minutes. Transfer to rack. Repeat with remaining cakes. Serve warm or at room temperature.