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Welsh Cookies: a delicious pancake type cookie filled with currants, cooked on a griddle, and dusted with fine sugar.
Sometimes the simplest of ingredients come together to make something wonderfully yummy. This Welsh cookie recipe is a cross between a cookie, scone, and a pancake. It’s one of those recipes you just have to try in order to understand. 🙂 They are delicious hot off the griddle and tend to just melt in your mouth. They are definitely one of my favorite cookies and while they are simple to make they do take a tad longer than a regular cookie.
Also Known as Welsh Cakes
Welsh cookies are also commonly referred to as Welsh cakes. They are a cross between a scone, pancake, and a cookie and they are prepared on the stovetop or griddle instead of baked in the oven. When it comes to taste and texture though, they don’t fully match any of these. Traditional welsh cakes are made with currants or dried fruit and are enjoyed with a cup of tea. They originated in Wales but are a delicacy all over.
Ingredients Needed to Make Welsh Cookies
This old family recipe requires simple ingredients. Along with the ingredients, you will also need a cookie cutter or round cutting object, a griddle, electric skillet, or frying pan, and a rolling pin.
- All Purpose Flour
- White Sugar
- Baking Powder
- Superfine Sugar
Currants are a relative of the gooseberry and come in a wide variety of colors. They aren’t quite as sour as a gooseberry, so they are delicious in these Welsh cookies. They are often dried from a black Corinth grape and can be found in many traditional Welsh cake recipes.
Superfine sugars are just a more crystalized version of granulated sugar. You may be able to use regular sugar without noticing a difference, but the fine sugar gives the cookies or cakes a nice dusting and texture.
How to Make Welsh Cookies:
The welsh cookie batter calls for simple ingredients you probably already have laying around in your pantry. Find the full recipe and printable recipe card below.
This traditional Welsh recipe is simple to follow and a wonderful family tradition to add to your baking list. It is a bit more time-consuming that a regular cookie, but just as enjoyable of an experience. Kids and adults will enjoy making and eating these flavorful cookies. Before starting, clean your work surface thoroughly since you will be rolling the dough on it later. We often roll ours out on the kitchen table so everyone can help.
- Mix together your dry ingredients together in a large bowl: flour, sugar, salt, nutmeg, and baking powder.
- Cut in the shortening until you get coarse crumbs.
- Mix in the currants or raisins if you choose to substitute currants.
- Stir in a beaten egg and the vanilla extract.
- Roll the cookie dough to a 1/4 inch thickness on a floured surface. Cut into 2-inch circles using a cookie cutter or another circular object. Some people use the rim of a glass if they don’t have a cookie-cutter.
- Cook cakes on a preheated electric griddle or frying pan on medium or moderate heat. I do 4 to 5 minutes on each side until well browned but not burned.
- Cool the cookies on cooling racks and coat both sides with ultra fine sugar.
These cookies are great served with afternoon tea or a pick me up coffee after lunch.They never last long in our house since they are so delicious. It is definitely my favorite Welsh recipe to make with my kids. The heavenly taste of the cookies takes me back to my childhood and some fond memories. Store them at room temperature in plastic bags or plastic wrap if you end up having leftovers. They also make great baked goods for bake sales.
Can I substitute the currants?
Yes, you can most definitely substitute the currants for something else! If you have trouble finding currants you can swap for raisins. I highly suggest you use one or the other. You may be able to swap dried cranberries for another variation but it won’t have the taste I grew up knowing welsh cookies to have.
Can I bake these Welsh Cookies in the oven?
While I have not personally tried this method, I have read that they can also be baked in a 350-degree F oven. Place them on a parchment paper lined baking sheet and bake them until set and very lightly browned but still soft on the inside. They will not get as nice of a golden brown following this method. I can’t guarantee this method and have always just cooked them on a griddle or stovetop. If you have a rectangular griddle, you can do multiple cookies at a time and it doesn’t take too awful long.
Can Welsh Cookies be Frozen?
Honestly, our cookies never last long enough to be frozen for later but if you are wanting to make a larger batch I would prepare these cookies up until you are about to bake them. Once you cut them into your circles I would place them in a Ziploc baggie using parchment paper to separate the cookies and freeze. Allow the cookies to thaw and then cook on the griddle as normal. I wouldn’t freeze the cooked cakes, thawing them will just make them mushy. Freeze the dough, thaw, and cook the cakes for the first time.
Delicious Ways to Enjoy Welsh Cookies
These Welsh cookies are great enjoyed plain, but many people like to add spreads or toppings. The fine sugar is a fantastic touch and enough for our family. You might also enjoy a cinnamon-sugar mixture on top instead of plain sugar. I have heard of people enjoying them with jams, butter, honey, peanut butter, and even Nutella!
I hope you enjoy this delicious pancake type cookie!
Looking for more delicious treats and cookie recipes to enjoy with the family? Check these recipes out:
- 2 1/4 cups flour
- 1 cup sugar
- 1/2 tsp salt
- 1 tsp nutmeg
- 2 tsp baking powder
- 1/2 cup shortening
- 2 eggs
- 1 tsp vanilla
- 1/4 cup milk
- 3/4 cup currants raisins can be swapped
- 2 TBSP ultra fine sugar
- Mix together flour, sugar, salt, nutmeg and baking powder.
- Cut in shortening until coarse crumbs form.
- Stir in beaten eggs, vanilla and milk. Fold in currants.
- Roll dough into 1/4 inch thick. Cut into 2 inch circles.
- Bake on a medium heated greased griddle for 4 to 5 minutes on each side until well browned but finished inside.
- Cool on racks and sprinkle with ultra fine sugar
Photos by The PKP Way