Welsh Cookies
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 115 g butter, soft
- 140 g suar
- 10 g vanilla suar
- 1 egg (s), whisked
- 60 ml milk
- 325 grams flour
- 2 pinches nutmeg
- 1 teaspoon cinnamon, ground
- 1 teaspoon baking powder, lightly heaped
- 1 pinch (s) salt
- 60 g raisins
Print Recipe
Pin Recipe Instructions
- Mix the butter, sugar and vanilla sugar until frothy. Stir in the egg and milk. Mix the remaining ingredients together and gradually stir into the moist ingredients. I use a dough hook attachment for this, as the dough mass is quite heavy.
- Let the dough rest in the refrigerator for 1 hour.
- Roll out the dough about 0.7 cm thick on a floured surface. If necessary, add a little more flour. Unplug circles with a diameter of approx. 4-5cm.
- Heat a little butter or oil in a pan and bake the cookies over medium heat (rather less) on both sides for about 3-5 minutes until the dough is cooked through and the cookies are golden brown.
- The heat must not be too high, otherwise the cookies will burn too quickly. The baking process is practically the same as for American pancakes.
- Place on a wire rack, dust with powdered sugar and let cool down. For longer storage, the cookies should be kept in a cookie jar.
- I always get about 30 cookies out. A traditional recipe, not just for Christmas!
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