| Level: | Easy |
| Total: | 1 hr 35 min |
| Prep: | 25 min |
| Inactive: | 1 hr |
| Cook: | 10 min |
| Yield: | about 2 1/2 dozen |
Ingredients
- 2 cups all-purpose flour
- 3/4 cup sugar, plus more for sprinkling
- 2 1/2 teaspoons baking powder
- 1 teaspoon finely grated orange zest
- 1 teaspoon freshly grated nutmeg
- 1/2 teaspoon fine salt
- 1/2 cup unsalted butter (1 stick), cold and diced, plus more for cooking
- 3/4 cup currants
- 2 large eggs, slightly beaten
- 2 to 3 tablespoons buttermilk
- Melted butter, for cooking
Instructions
- Whisk 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.
- Roll 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.
Nutrition Facts
| Serving Size | 1 of 30 servings |
| Calories | 95 |
| Total Fat | 4 g |
| Saturated Fat | 2 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 0 g |
| Sugar | 8 g |
| Protein | 2 g |
| Cholesterol | 21 mg |
| Sodium | 61 mg |
Reviews
Definitely use less nutmeg. I feel like ut needed baking soda. Its missing something from my Moms recioe
We call these “cry” cookies
I bake them on special occasions for my mother-in-law who’s in her mid 80s and Welsh. She says they taste just like what her mother made her. I had never even tried one before but I decided to take a chance on baking them for her birthday one year. When she took a bite and soon set to bawling, my husband and I were stunned. I thought I had tanked it. Nope! Quite the opposite. Thanks for this recipe, which I use a few times per year just to make Second Mom happy.
Nice
Don’t have any Welsh grannies and never been to Wales but tried the recipe because sounded it might be yummy and recipe looked easy enough. Tastes kind of a cross between a muffin and scone. Great in the morning with tea or coffee. Best while hot but pretty good 1-2 days later too.
Love them! However, as a girl born and raised in Wales, I would ask that you call them by their proper name “Welsh Cakes” thank you 🙂
This brings back memories of my Grandmother who never forgot how much we loved these cookies as children – they were always in her pantry waiting for us to visit during the holidays. She is gone now, but your recipe brought back memories of childhood – THANK YOU!
Have Been Searching For What Seems Forever For This Recipe!Thank You! It Is So Good. A cross between Crumpets&English Muffins.Please try &Use Lemon Curd. A bit Over the Top, yet Delicious!!!
I have looked for this recipe for 13 years I cant wait to make them again. THANK YOU ALL !
These aren’t so much cookies as what you left-ponders would call biscuits. They’re more like what we in the UK would call a scone, except smaller. In Wales, you buy them in bags fresh from the bakers oven.
They’re not as sweet as normal cookies, and are as someone else said best eaten warm slathered with butter with a cup of tea.
An excellent savoury alternative is to omit the sugar and add grated cheddar cheese and a bit of mustard powder.
I lived in Wales and learned to make these there. There, they called them Welsh cakes. Indeed, they are more muffiny than cookie-like. But, as a previous rater said, they’re lovely with a cup of tea.
I love the texture of this “cookie”, however, I think actually dipping the cookie, on both sides, with sugar would enhance the not too sweet flavor. I also had trouble getting it firm enough to roll, so I just formed by hand. Using a griddle on about 325 degrees was perfect. These are terrific with coffee and tea.