Welsh cookies are quite popular lately, thanks to presidential candidate Romney. This traditional Welsh recipe can be found in numerous variations, but the one thing it is so special about it is the fact it is baked on the pan, not in the oven. It really looks as a combination of a small pancake and a regular cookie. Taste great for breakfast, hot or cold.
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.
Welsh cookies are traditionally round shaped. You can make all other forms as well, of course. The dough should be rolled out to be at least one half inch thick, but not thicker than one inch, it's up to your taste. Too thin dough is easily burned, and too thick cannot be baked properly. Your cakes should be nicely golden brown.
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.
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.
Frozen dough can be used just as it is fresh, once it gets near room temperature. You just have to roll it down to one inch or thinner, and cut it into rounds, or some other shapes. It is easiest to bake them on a temperature controlled griddle, but your pancake pan will be good enough. It is better to use thicker pan for this purpose, or a nonstick skillet.
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.
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.
Welsh cookies are traditionally round shaped. You can make all other forms as well, of course. The dough should be rolled out to be at least one half inch thick, but not thicker than one inch, it's up to your taste. Too thin dough is easily burned, and too thick cannot be baked properly. Your cakes should be nicely golden brown.
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.
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.
Frozen dough can be used just as it is fresh, once it gets near room temperature. You just have to roll it down to one inch or thinner, and cut it into rounds, or some other shapes. It is easiest to bake them on a temperature controlled griddle, but your pancake pan will be good enough. It is better to use thicker pan for this purpose, or a nonstick skillet.
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.
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