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Saturday, January 18, 2014

You Will Just Love Your Welsh Cookies

By Eugenia Dickerson

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.

The one thing it would be great having for making these desserts is a temperature controlled griddle. If you don't have it, you can use your frying pan instead, or a nonstick skillet. They should be baked on hundred and sixty degrees, until golden brown.

Traditional recipe contains flour, baking powder, sugar, salt, nutmeg, eggs, butter, lard and currants. Some recipes contain raisins and cinnamon, some don't, but it really depends only on your personal taste. In some regions people use more baking powder, and their cookies are more fluffy and bigger.

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.

If you add grated apples or fresh berries into your mixture, your cakes will stay moist longer. Just dust them with some iced sugar and serve with butter and jam, everyone will enjoy them. Although people usually add currants and raisins, you can also chop some other dried fruits and add them in the mixture.

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.

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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