Recipe by Jen_Wilsbech
These are wonderful cookies and I have fond memories of making them with her and sharing a cup of tea.
Top Review by Ambrosia 2009
The origin of this recipe must surely be as old as the hills and is known in its native Wales (and the rest of the UK), as Welsh cakes, though they are really not quite cake and not quite cookie. The end result should really be more cake or pastry-like in texture, but flat like a cookie. It's reallyinteresting to find that this recipe has survived almost 100 percent faithful to the original, despite its travels. I usually stick to a mixture of raisins AND currants, and use mixed spice with just a little additional grated nutmeg, but adding the citrus zest suggested by another reviewer does taste great. An electric fry pan works well but is not absolutely necessary. The 'cookies' were obviously cooked over an open fire originally, so a griddle would have been used. If you have a griddle, so much the better, but these cook equally well in any lightly greased,heavy frying pan.
- 3 cups flour, sifted
- 1 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1 1⁄4 teaspoons salt
- 2 teaspoons nutmeg
- 1 cup sugar
- 1 cup raisins or 1 cup currants
- 1 cup shortening
- 6 tablespoons milk
- 2 eggs
Directions See How It's Made
- Heat frying pan to 350°F.
- Beat together 2 eggs and 6 Tbsps Milk.
- Add dry ingredients & shortening in a mixing bowl, blend well.
- Add Egg and Milk mixture to dry ingredients, stir until well mixed.
- Place plastic on bowl to cover dough & chill dough in refrigerator about 2 hours.
- On floured board, roll dough in 4 parts to 1/4" thickness.
- Cut shapes with floured glass or cookie cutter.
- Fry in electric fry pan until golden.