Welsh cookies became very popular lately, but they really are traditional Welsh desserts. Although they taste very similar to ordinary cookies, you don't make them in the oven. Instead, you cook the dough on a pancake griddle. Easy to prepare and very tasty, these small snacks can be a perfect dessert after your lunch, or a nice breakfast choice.
A temperature controlled griddle can be very useful for baking these lovely snacks, but your thick pancake pan or a nonstick skillet are also quite good. The temperature should be around one hundred and sixty degrees, and your lovely little snacks need to become beautifully golden brown.
Basic ingredients for preparing this dessert are flour, baking powder, baking soda, sugar, raisins, currants, eggs, salt, milk, butter and lard. Of course, you don't have to use lard if you don't want to. You can easily replace it with butter. More baking powder means fluffier cakes. You should also add different spices in the mixture, especially nutmeg.
Traditionally, Welsh cookies have round shape. Of course, your children might prefer different shapes, and it's all up to you. The general principle is to roll out the dough one half to one inch thick, and to bake it on both sides until golden brown. Original cakes are round and five to six centimeters wide.
Traditionally, people put raisins and currants in the mixture. You can also add grated apples or pears, your favorite berries or some other fresh fruits, finely chopped. Fresh fruits will add moisture, and your cakes will stay longer fresh. Besides, they will be even tastier this way. Dried fruits, for example apricots, can also be added.
Here is one old, traditional way of making these small delights. You will need 120 grams of butter, 120 grams of lard, 400 grams of flour, one large egg, 175 grams of sugar, some nutmeg, cinnamon salt and milk and 100 grams of currants. You will also need some baking powder and some baking soda. You can replace lard with the same amount of butter, if you like, or add ginger or coriander in your mixture.
Prepare your dough the way you would prepare a dough for your pie. So, mix flour, baking powder and baking soda, salt and nutmeg with butter and lard, until it forms crumbs. Add sugar and other ingredients, and enough milk to make the perfect dough, a little bit moister than your pie dough would be. You can save it in your refrigerator.
The dough can be easily frozen and used when it suits you. A temperature controlled griddle would be ideal, but you can use your frying pan instead. Use very small amount of fat for greasing your pan, and be careful not to burn your cakes. If you have a very thick frying pan, it will be very good choice for this.
These lovely Welsh cookies are widely popular thanks to their great taste. Try the original recipe, and then you can add your favorite spices to it, according to your own taste. It is not advisable to put chocolate in the mixture, but chocolate cream will taste great with both hot and cold desserts.
A temperature controlled griddle can be very useful for baking these lovely snacks, but your thick pancake pan or a nonstick skillet are also quite good. The temperature should be around one hundred and sixty degrees, and your lovely little snacks need to become beautifully golden brown.
Basic ingredients for preparing this dessert are flour, baking powder, baking soda, sugar, raisins, currants, eggs, salt, milk, butter and lard. Of course, you don't have to use lard if you don't want to. You can easily replace it with butter. More baking powder means fluffier cakes. You should also add different spices in the mixture, especially nutmeg.
Traditionally, Welsh cookies have round shape. Of course, your children might prefer different shapes, and it's all up to you. The general principle is to roll out the dough one half to one inch thick, and to bake it on both sides until golden brown. Original cakes are round and five to six centimeters wide.
Traditionally, people put raisins and currants in the mixture. You can also add grated apples or pears, your favorite berries or some other fresh fruits, finely chopped. Fresh fruits will add moisture, and your cakes will stay longer fresh. Besides, they will be even tastier this way. Dried fruits, for example apricots, can also be added.
Here is one old, traditional way of making these small delights. You will need 120 grams of butter, 120 grams of lard, 400 grams of flour, one large egg, 175 grams of sugar, some nutmeg, cinnamon salt and milk and 100 grams of currants. You will also need some baking powder and some baking soda. You can replace lard with the same amount of butter, if you like, or add ginger or coriander in your mixture.
Prepare your dough the way you would prepare a dough for your pie. So, mix flour, baking powder and baking soda, salt and nutmeg with butter and lard, until it forms crumbs. Add sugar and other ingredients, and enough milk to make the perfect dough, a little bit moister than your pie dough would be. You can save it in your refrigerator.
The dough can be easily frozen and used when it suits you. A temperature controlled griddle would be ideal, but you can use your frying pan instead. Use very small amount of fat for greasing your pan, and be careful not to burn your cakes. If you have a very thick frying pan, it will be very good choice for this.
These lovely Welsh cookies are widely popular thanks to their great taste. Try the original recipe, and then you can add your favorite spices to it, according to your own taste. It is not advisable to put chocolate in the mixture, but chocolate cream will taste great with both hot and cold desserts.