Best 5 Welsh Cookies Recipes

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Welsh cookies, a traditional treat from the heart of Wales, are renowned for their distinctive taste and crumbly texture. Originating centuries ago, these delightful cookies have become a symbol of Welsh cuisine, cherished by locals and enjoyed by visitors alike. With their simple yet flavorful ingredients, they offer a perfect balance of sweetness and crunch. Whether served as an afternoon snack, a dessert after a hearty meal, or as a thoughtful gift, Welsh cookies are sure to bring warmth and joy to any occasion. Let's embark on a culinary journey to discover the best recipes for these beloved Welsh cookies and explore the secrets behind their enduring popularity.

Here are our top 5 tried and tested recipes!

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 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.

WELSH COOKIES



WELSH COOKIES image

Categories     Cookies     Egg     Dessert     Fry

Yield Makes 5 dozen

Number Of Ingredients 8

4 cups flour
1 1/2 cups sugar
1 cup lard
1 teaspoon baking powder
1 tablespoon nutmeg
1 cup raisins
2 beaten eggs in a one cup measuring cup and add milk to make one cup
1 teaspoon vanilla

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



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

Tips:

  • Use room temperature ingredients. This will help your cookies bake evenly and prevent them from spreading too much.
  • Don't overmix the dough. Overmixing will make your cookies tough.
  • Chill the dough before baking. This will help the cookies hold their shape and prevent them from spreading too much.
  • Bake the cookies at the right temperature. The temperature will vary depending on the recipe, so be sure to follow the directions carefully.
  • Don't overbake the cookies. Overbaking will make your cookies dry and crumbly.
  • Let the cookies cool completely before storing them. This will help prevent them from sticking together.

Conclusion:

Welsh cookies are a delicious and easy-to-make treat that can be enjoyed by people of all ages. With a variety of flavors and textures to choose from, there's sure to be a Welsh cookie that everyone will love. So next time you're looking for a sweet snack, give Welsh cookies a try. You won't be disappointed!

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