Tuesday, December 22, 2015

Welsh Cookies

Stacked up, they are impressive!

First, get yourself out of the mindset that your Welsh Cookies will look anything like the ones you buy in the grocery stores or at church functions: those perfectly tanned, all uniform in size treats. You will have some burnt soldiers, some crumbly ones. This is what makes the world an interesting place. Broken cookies. Remind yourself of that as you eat them to hide the evidence that you can't keep your stovetop an even temperature.

Yield: About 2.5 to 3 dozen cookies. You will burn some. You will eat some. You will wonder why you doubled the recipe (original recipe is half of the ingredients below and says it yields same amount). Making them is a marathon of dialing back temp, timing, and wondering why you didn't thank every single grandma who made these back in NEPA. A friend tells me that an electric griddle works wonders if you have one. I don't.

Total Time: Carve out an afternoon, friends. The batter takes about 10 minutes to make. Refrigeration an hour (go do a couple of yoga sessions to pass the time, you'll need the peace),  and cooking time is the better part of your afternoon. At least another hour. Unless you're really efficient, in which case, I'm afraid we can't be friends.


4 cups all-purpose flour
1.5 cup sugar, plus more for sprinkling
5 teaspoons baking powder
2 teaspoon finely grated orange zest
2 teaspoon freshly grated nutmeg
1 teaspoon fine salt
1 cup unsalted butter (2 sticks), cold and diced, plus more for cooking
1.5 cup currants (a box)
4 large eggs, slightly beaten
4 to 6 tablespoons milk
Melted butter, for cooking (about a stick, not kidding)


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. This part is fun, fun, fun! Messy. I like to think of all the people who say "Made with love!" when really they mean, "My hands were all over this! I swear I washed them!" 
Stir in the currants. They look like beady little eyes. Beat the eggs and 4 tablespoons of the milk together. Stir into the dry ingredients to make a shaggy dough, add more milk if the dough is dry. Gather dough into a lump, wrap in plastic wrap and refrigerate for 1 hour. Go do your yoga. Breathe.

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 (I tried our cast iron one and it got too  hot) or frying pan (non-stick worked best) 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. They rise like little pancakes. Transfer to a rack, sprinkle with sugar and cool. Stack them up and take a photo for your Instagram followers. Store the cookies in a cookie tin.

1 comment:

Indigo Bunting said...

Wow. These look SO good.