Grandmother’s Welsh Cookies

  • 4 C flour
  • 1/4 – 3/4 C sugar
  • 1-1 1/2 t nutmeg
  • 3 t baking powder
  • 1 t salt
  • 1 C softened butter
  • 3 beaten eggs
  • +/- 1/2 C milk (add to eggs to make 1 C total)
  • 16 oz. dried currants

Preheat electric skillet or griddle to 350F, and lightly grease non-teflon surfaces with shortening. Sift the dry ingredients, except currants, into a large mixing bowl. Work softened butter into the dry ingredients with your fingers or a pastry blender until well distributed. Beat the eggs and add milk. Pour the liquid into a well in the dry ingredients and stir until blended. Fold in currants, and mix thoroughly. If the batter is too sticky, add flour.

Roll out a portion of the dough until it’s about 1/4″ thick on a lightly floured surface, and cut out circular cookies. Fry cookies on griddle until they are light brown on both sides. Cool on rack.

Credits: Bertram of Bearington


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