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.
Every traditional recipe, and you will find a whole lot of them, contain a few basic ingredients. Regular flour and baking powder, and some baking soda, can be replaced with self raising flour, of course. In some recipes they use added baking powder anyway, to get fluffier cakes. Other traditional ingredients are raisins, currants, nutmeg, cinnamon, sugar, butter and eggs.
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.
One traditional recipe contains four hundred grams of flour, appropriate amount of baking powder and a little bit of baking soda, one hundred grams of currants, one egg, a pinch of salt, one hundred and fifty grams of sugar, some nutmeg and a little bit of milk. Original recipe contains one hundred and twenty grams of lard and the same amount of butter, but you can use only butter instead.
You should prepare your dough just like you would prepare a pie crust, but a little bit moister. It means you should mix dry ingredients with the fat ones, until you get crumbs, and add egg and currants with as much milk as you need. You don't have to keep the dough in the freezer, but you can save it there for a day or two.
You could also freeze the dough and use it when you need. In any case, you should roll it out and bake your small cakes on a temperature controlled griddle or a nonstick skillet on both sides, until golden brown. Make sure not to burn them, and in just a few minutes you will have tasty little desserts you will simply love.
Welsh cookies are so easy to make, you need just a little more time than for making small pancakes, and you will really enjoy them. They taste like cookies and look like small pancakes. Serve them simply dusted with sugar, or with butter, jam and your favorite creams, they are just great.
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.
Every traditional recipe, and you will find a whole lot of them, contain a few basic ingredients. Regular flour and baking powder, and some baking soda, can be replaced with self raising flour, of course. In some recipes they use added baking powder anyway, to get fluffier cakes. Other traditional ingredients are raisins, currants, nutmeg, cinnamon, sugar, butter and eggs.
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.
One traditional recipe contains four hundred grams of flour, appropriate amount of baking powder and a little bit of baking soda, one hundred grams of currants, one egg, a pinch of salt, one hundred and fifty grams of sugar, some nutmeg and a little bit of milk. Original recipe contains one hundred and twenty grams of lard and the same amount of butter, but you can use only butter instead.
You should prepare your dough just like you would prepare a pie crust, but a little bit moister. It means you should mix dry ingredients with the fat ones, until you get crumbs, and add egg and currants with as much milk as you need. You don't have to keep the dough in the freezer, but you can save it there for a day or two.
You could also freeze the dough and use it when you need. In any case, you should roll it out and bake your small cakes on a temperature controlled griddle or a nonstick skillet on both sides, until golden brown. Make sure not to burn them, and in just a few minutes you will have tasty little desserts you will simply love.
Welsh cookies are so easy to make, you need just a little more time than for making small pancakes, and you will really enjoy them. They taste like cookies and look like small pancakes. Serve them simply dusted with sugar, or with butter, jam and your favorite creams, they are just great.
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