Welsh Cookies

4.6(16)

by Food Network Kitchen·published 2016-11-16

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EuropeanDessert

Servings

about 2 1/2 dozen

Total time

—

Calories / serving

95 kcal

Ingredients (11)

serves

2 cups all-purpose flourflour
3/4 cup sugar, plus more for sprinklingsugar
2 1/2 teaspoons baking powderbaking-powder
1 teaspoon finely grated orange zestorange
1 teaspoon freshly grated nutmegnutmeg
1/2 teaspoon fine saltsalt
1/2 cup unsalted butter (1 stick), cold and diced, plus more for cookingbutter
3/4 cup currantscurrant
2 large eggs, slightly beatenegg
2 to 3 tablespoons buttermilkbuttermilk
Melted butter, for cookingbutter

Instructions (3 steps)

01Whisk 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.
02Roll 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.

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