Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Welsh Cookies
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- Level: Easy
- Total: 1 hr 35 min
- Prep: 25 min
- Inactive: 1 hr
- Cook: 10 min
- Yield: about 2 1/2 dozen
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 30 servings
- Calories
- 95
- Total Fat
- 4 g
- Saturated Fat
- 2 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 0 g
- Sugar
- 8 g
- Protein
- 2 g
- Cholesterol
- 21 mg
- Sodium
- 61 mg
- Level: Easy
- Total: 1 hr 35 min
- Prep: 25 min
- Inactive: 1 hr
- Cook: 10 min
- Yield: about 2 1/2 dozen
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 30 servings
- Calories
- 95
- Total Fat
- 4 g
- Saturated Fat
- 2 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 0 g
- Sugar
- 8 g
- Protein
- 2 g
- Cholesterol
- 21 mg
- Sodium
- 61 mg
Ingredients
Directions
- Whisk the flour, sugar, baking powder, zest, nutmeg and salt in a medium bowl. Rub in the butter with your fingertips until the mixture looks sandy. Stir in the currants. Beat the eggs and 2 tablespoons of the buttermilk together. Stir into the dry ingredients to make a shaggy dough, add more buttermilk if the dough is dry. Gather dough into a disk, wrap in plastic wrap and refrigerate for 1 hour.
- Roll the dough on a floured workspace into a piece about 1/4-inch thick. Cut into 2 to 3- inch rounds.
- Heat a griddle or frying pan over medium-low heat. Brush the pan surface with butter. Cook the cookies until slightly brown and cooked through, about 4 to 5 minutes on each side. Transfer to a rack, sprinkle with sugar and cool. Store in a cookie tin.
