Welsh Cookies (Cakes)
Welsh Cookies are traditional griddle cakes featuring a sweet currant flavor and warm spices, perfect for breakfast or teatime. Crispy on the outside and tender inside.
Ingredients
Instructions
- Sift dry ingredients: flour, baking powder, cinnamon, nutmeg, and salt.
- Cut in shortening and add currants.
- Combine milk and beaten eggs, then add to the dry mixture.
- Mix well and turn out onto a floured board.
- Roll the dough to 1/4-inch thickness.
- Cut with a biscuit cutter.
- Bake on a moderately hot griddle.
- Turn when brown on one side and then brown the other.
Tips & Substitutions
For a richer flavor, consider substituting half of the shortening with unsalted butter. If currants are unavailable, raisins or chopped dried apricots can work well. Ensure your griddle is hot enough to create a good sear on the cookies before flipping them. For added warmth, sprinkle a little extra cinnamon on top before serving.
Serving Suggestions
Welsh cookies make a delightful snack or breakfast treat. Serve them warm with a dollop of butter or a drizzle of honey for an extra touch. They pair beautifully with a cup of tea or coffee. For a complete meal, consider serving alongside a Yogurt Parfait for a refreshing contrast.
Storage & Reheating
Store leftover Welsh cookies in an airtight container at room temperature for up to three days. If you want to keep them longer, freeze them in a single layer on a baking sheet before transferring to a freezer bag. To reheat, simply place them on a warm griddle for a few minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Welsh Cookies (Cakes) contains roughly 1035 calories, with 9g protein, 92g carbohydrates, and 72g fat. It is an excellent source of calcium (34% of the Daily Value) and dietary fiber (29% of the Daily Value), and a good source of iron and vitamin C. Note that it is relatively high in sodium, at 897mg per serving (39% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the cookies may be denser. Consider using half whole wheat and half all-purpose for a lighter texture while still incorporating whole grains.
What can I use instead of currants?
If currants are not available, raisins, chopped dried cherries, or even chocolate chips can be used as substitutes. Each will add a different flavor profile, so choose based on your preference.
How do I know when the cookies are done cooking?
The cookies are done when they are golden brown on both sides and spring back when lightly pressed. Keep an eye on them, as cooking times can vary depending on the heat of your griddle.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).