We first came across Welsh cookies at a Celtic Festival. I loved them so much that I had to find a recipe. This is the first recipe I tried and I stuck with it because they turned out just like the cookies I had at the festival. They are perfect with a cold glass of milk or a hot cup of tea (my preference being English Breakfast).
- 3 cups flour, sifted
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/4 teaspoons salt
- 2 teaspoons nutmeg (make sure it is good quality)
- 1 cup sugar
- 1 cup currant (you can subsitute rasins or crasins but it just isn’t the same)
Add dry ingredients (flour, baking powder, baking soad, salt, nutmeg, sugar) and blend well.
Cut in shortening unti crumbly. Stir in currants.
Beat together 2 eggs and 6 Tbsps Milk.
- 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.
Preheat griddle to 350.
On floured board, roll dough in 4 parts to 1/4″ thickness.
Cut shapes with floured glass or cookie cutter.
Cook on griddle until golden turning cooking once.