Wednesday, November 28, 2012
Here is the many generations old recipie for my husband's grandmother's (Nain) wonderful Welsh cookies. They are something like an Englsh scone..Not too sweet and great with tea, hot chocolate or coffee. Can be good as breakfast biskets too. We make dozens and dozens every year and give them away as gifts. These are what I am sending my sister again this year. She absolutely loves them. You can't eat just one. My Pastor is hooked on them too. Enjoy.
Nain's Welsh Cookies
4 cups flour
1 teaspoon nutmeg (can be increased to 3 tsp nutmeg for stronger flavor)
1/4 teaspoon baking soda
1 teaspoon salt
2 teaspoon baking powder
1 1/2 cup sugar (can be increased to 2 cups sugar for sweeter cookies)
1 cup currants or rasins if currants can't be found
1 cup crisco or lard
1/2 cup milk (you have to adjust the milk amount to get the right consistency. It needs to be a heavy dough that sticks together well and is kind of sticky to the touch. You will have to take a gob of it out, flatten on floured rolling board, more flour so it doesn't stick to the rolling pin, then you roll it a little less than 1/2" thick. After that you punch the cookies out with a water glass, put the remaining dough back into mixing bowl and recycle.)
Blend dry ingredients together
Put crisco or lard in with the dry ingredients and cut
with a pastry cutter or two table knives until grainy in
Then mix in sugar and raisins with a spoon or fork.
When mixed well, add the eggs and milk (already mixed together) and blend well with a spoon or fork.
You will have to use your hands at some point to knead the dough into a soft , not sticky dough suitable for rolling.
When ready to roll out, flour the table and the rolling pin. Roll out 1/2 in thick and cut into rounds using a water glass.
Cook on a griddle until golden brown on both sides. An electric, teflon coated griddle seems to work best with the temp set @ 350 degrees.