Welsh Cakes or Welsh Cookies
Servings: 40 2" cookies
Equipment
- griddle pan or skillet
- medium mixing bowl
- cling wrap
- 2-3" cookie or biscuit cutter
Ingredients
- 2.5 cups self-rising flour
- ¾ cup sugar
- 1 tsp ground nutmeg
- ¾ cup currants or raisins
- ½ tsp salt
- 1 tsp orange zest finely grated OR 1/4 tsp orange extract
- ½ cup unsalted butter cold, cubed
- 2 eggs
- 2 Tbsp buttermilk or milk
- butter melted for cooking
- sugar for sprinkling
Instructions
- Whisk flour, salt, nutmeg, and sugar in a medium mixing bowl
- Add the cubed butter into the flour mixture and rub in with your fingertips until the ingredients reach a sandy consistency
- Stir in currants or raisins to flour mixture
- Beat eggs and buttermilk together quickly in a small bowl
- Stir egg mixture into flour mixture to form a dry, shaggy dough
- Gather dough into a disk on a large piece of cling wrap
- Refrigerate dough for at least 1 hour or place in freezer for at least 30 minutes
- Roll out onto a floured work surface to approximately 1/4"
- Cut out disks with the cookie or biscuit cutter and set aside, gather and roll dough scraps as needed to use all of the dough
- Heat a griddle pan or skillet on medium low heat
- Working in batches, swirl pan with butter and place as many dough disks as will fit with room to flip in the pan
- Cook until dry and golden brown on first side (4-5 minutes) then flip to cook the other side to the same
- Remove from pan and sprinkle immediately with sugar
- Allow to cool completely before placing in a container