The ideal breakfast treat is made with cold rice and hot milk together with spices and sugar. Use only plainly cooked rice. If you cooked the rice in chicken stock, it tastes rather strange. On this, you may rely on me.
| Servings: | 8 |
| Yield: | 16 cookies |
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 pinch salt
- ½ cup white sugar
- ¼ cup butter
- ¼ cup shortening
- ½ cup dried currants
- 1 egg
- ¼ cup milk
- ⅓ cup granulated sugar for decoration
Instructions
- Mix flour, baking powder, salt and the 1/2 cup sugar in medium bowl until well blended Cut in butter or margarine and shortening with a pastry blender until mixture is crumbly. Toss in currants.
- Beat egg and milk with a fork in a 1-cup measure; add to flour mixture; mix gently with fork, just until blended. Dough should be consistency of pastry dough.
- Roll out dough to 1/4 inch thickness with floured rolling pin on lightly floured pastry cloth or board. Cut with 3 inch floured cookie cutter
- Heat greased griddle or large heavy skillet over moderate heat until few drops of water jump when dropped on surface. Cook cakes, a few at a time, 3 minutes, or until golden brown. Turn with pancake turner and cook another 3 minutes, or until golden brown on second side. Remove to wire rack. Sprinkle with sugar. Let cool completely, then wrap in plastic bags to store. Can also be frozen.
Nutrition Facts
| Calories | 341 kcal |
| Carbohydrate | 52 g |
| Cholesterol | 39 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 6 g |
| Sodium | 195 mg |
| Sugars | 27 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
They are NOT cookies. The closest we can get here in Canada (unless we learn how to make them) is British scones, but they’re not the same either.
I have to say that these are not really Welsh cookies. The recipe I have is my great grandmother’s and she was from Wales. The cookies need nutmeg in order to make them authentic.
Both my mother and mother-in-law used to make these Welsh Cakes known as pice ar y maen in Welsh. The recipes were slightly different according to which part of Wales they came from.
Love these! I use currents and add some lemon or orange zest at times. They are a big hit at work!
I’m not fond of an overly sweet breakfast menu so this is my kind of treat and just right on the sweetness without sprinkling sugar on top. I used all butter. I also added 1 tsp. of mace. The next time I make these I will add some cinnamon too. If you are looking for currants you might find them at Whole Foods if there is one near you. I had never tasted currants so I was unpleasantly surprised when I tasted them right out of the package and in my opinion tasted like baby raisins. I’m not a big fan of raisins but I added the currants anyway and was pleasantly surprised that I liked them in these cookies/cakes. I’m fairly sure that my husband will most probably not like these because there are no chocolate chips involved but that’s a thought. Might throw in a few next time just for him. Not authentic I know but the man will eat anything with chocolate added. I think that dried cranberries might be tasty substitute for the currants. I plan to freeze half of these to have on the weekends with some chai tea.
I first tasted these on a trip to Wales and just had to have a recipe. It took me a little while to find it because the vendor who sold me them called them Welsh cakes. (What we call cookies are usually cakes or biscuits in GB) The first time I made them I followed the recipe exactly and they tasted just like I remembered them. Now I usually use raisins because I have them on hand but don’t keep currants in the cabinet. I always make a double batch because my husband eats them a fast as I can take them off the griddle!
Very good, although I do think they need cinnamon and/or nutmeg added. And I had to adjust the temperature of my pan as well. I did use a cast iron skillet, and did not have to grease it. Next time, I may try using butter only and no shortening, and reduce the baking powder to 1 tsp.
very nice!
These were quite a little surprise for me! If you are looking for a regular “cookie” this is not it. This is a cross between a scone and a cookie and it’s very different and addictive. The amount of sugar is perfect in my opinion, I did not sprinkle with extra like some people have done and they were perfect. I made some small changes…I used raisins I finely chopped because I didn’t have any currants in the house. I also don’t keep shortening and my milk had gone bad so I used all butter for the fat and cold water instead of the milk. I added a very small bit of nutmeg and cinnamon too and used a scant 1/2 tsp salt and 1 tsp vanilla as well. I put the dry ingredients into my food processor and added the cold butter in pulses and then the egg and water which i had mixed together in a cup. I cooked them with only about 2 tsp of canola oil in a nonstick skillet. My cutter was about 2 inches wide so this recipe made 26 cakes for me. These will be perfect for a small snack with tea and fruit when I have a low appetite. They’re comforting and not too rich or heavy and they definitely have that “somebodies grandma made these” feeling to them. Thanks for a great recipe!
These remind me of the cookies I would make with my grandmother as a child.
This almost the exact replica of my husband’s Welsh great-grandmother’s recipe. I use 1/2 Crisco and 1/2 unsalted butter. This is the one Christmas cookie that I always have to make. Great with a cup of tea!
Thank you for posting this. My Aunt and Grandmother used to make these and they are both gone now. I am grateful to be able to pass on this cookie.
Very similar to my Nana’s. She used raisins instead of currants and hers had nutmeg in them. Seriously addictive after the second cookie.
“Cakes” not cookies.. The welsh regard cookies as an American sweet biscuit kinda like the normal chocolate chip cookie. You can like this recipe decorate it with sugar or spread a thin layer of butter to give it a little moisture. Ideally eaten with a nice cup of tea or as a chocolate bar alternative in a lunch box. The best way to cook the cakes are on an old cast iron pan where it has a used natural coating.
These are so good…….. I used all butter and raisins. I also added 1/2 tsp. each of cinnamon and nutmeg along with a tsp. of vanilla. I have to admit I burnt the first batch and then adjusted the temperature of my pan accordingly. I sprinkled them with sugar and froze half the batch. Yet another breakfast treat for my husband to enjoy with his coffe at work!
I inherited my grandmother’s recipe and it is different than this, we use all butter, no shortening and raisins instead of currents, and lots of nutmeg (2 tblspns), also we don’t sprinkle sugar on top. It is great with coffee or tea and isn’t very sweet
I thought they were a bit plain, but a friend who doesn’t like his desserts very sweet really liked them.
Best eaten warm out of the oven,with thin slices of apple and a milky cup of tea. I found this recipe a little too sweet , so my next batch I’ll cut the sugar back .Otherwise yum !
I made these for Christmas, followed the recipe exactly except for the second batch I made I added 1/4 cup more sugar, turned out great. Thank You…
wonderfully plain unsweet cookie, for those people who do not like sweets
I think 3 minutes on each side is way too long, unless the heat should really be between medium and low. I didn’t put in currants because I have no idea where to find them, but I thought they still tasted alright.