Cooked like a pancake instead of baked, Welsh Cookies are soft, buttery, lightly sweet, and a perfect treat to enjoy with a cup of your favorite tea or coffee!
Cook Time For Each Additional Batch8mins
Servings: 14(1 serving = 1 cookie)
Author: Michelle | Now Cook This!
8tablespoonsunsalted butter, cold, cubed
2additional tablespoonssugar, for sprinkling on the cookies
cooking spray, for greasing the griddle/pan
Preheat an electric griddle to 350°F.
In a large bowl, whisk together the flour, baking powder, nutmeg, and salt.
Add the cold butter cubes to the flour mixture. Using a pastry blender, fork, or two butter knives, cut in the butter until the mixture resembles coarse crumbs.
Stir in the sugar and currants.
Make a well in the center of the flour mixture and add the egg and milk. Using a fork, mix until the dough comes together. It will be slightly sticky. If it is very, very sticky and too wet, add a little more flour.
Turn the dough out onto a floured work surface. Sprinkle some flour over the top of the dough and shape it into a disc. Using a rolling pin, roll the dough out to a thickness of ¼ inch.
Using a 2½-inch round cookie cutter or biscuit cutter, cut out 14 cookies. You may have to re-roll the dough trimmings a few times.
Lightly spray the griddle with cooking spray. Place as many cookies on the griddle as will fit without them touching each other.
Cook on the first side until the bottom is lightly browned, about 4 minutes.
Carefully flip over and cook until lightly browned, about 3 to 4 minutes.
Remove cookies from the griddle and place on a wire cooling rack. Immediately sprinkle with some sugar while the cookies are still warm.
If you were not able to fit all of your cookies on the griddle at once, repeat the process with the remaining cookies.
Serve warm or cooled.
If you don't have an electric griddle, you can use a non-stick frying pan or stove-top griddle. Start at medium-low to medium heat, watch the cookies carefully, and adjust the heat as necessary.
Raisins can be substituted for the currants, but I recommend using currants. They are smaller and will distribute more evenly throughout the dough. You can find them by the raisins in the grocery store.
Tip to making sure these don't get overcooked: After you have flipped them over, when you think they are done, carefully (don't touch the hot griddle/pan) and gently feel the edges of the cookies (give the cookies a light squeeze). The edges should be dry but have a little give. This will give you a soft, not-dried-out cookie. If the edges are hard and there is no give, they are likely overdone.
Total cooking time of 28 minutes is based on being able to cook these all in one batch. Please add about 8 minutes for cooking each additional batch.