Welsh Cookies

Traditional Welsh cookies are buttery, lightly sweet, and filled with raisins and nutmeg. Cooked on a griddle, they have tender, cake-like centers and lightly crisp, golden brown exteriors.

Course Cookies

Cuisine Welsh

Prep Time 20

Cook Time 20

Chill Time 1

Total Time 1 40

Servings servings

Calories 169kcal

Author Diane Gail

Ingredients

1 1/2 cups butter room temperature
3/4 cup granulated sugar
1 large egg
2 tablespoons half and half
2 cups all-purpose flour
1/2 teaspoon ground nutmeg
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup raisins
olive oil for frying

US Customary - Metric

Instructions

Cream the butter and sugar together in a large mixing bowl until light and fluffy.
Add the eggs and half and half, beating until well combined.
In a separate bowl, whisk together the flour, nutmeg, baking powder, baking soda, and salt.
Add the dry ingredients to the wet ingredients and mix just until a soft dough forms.
Fold in the raisins until evenly distributed.
Wrap the dough in plastic wrap and refrigerate for 1 hour.
Roll the chilled dough to 1/4-inch thickness on a lightly floured surface. Cut into rounds using a biscuit cutter, round cookie cutter, or drinking glass.
Heat a lightly oiled griddle over medium-low to medium heat. Fry the cookies until golden brown on both sides and cooked through in the center. Adjust the heat as needed to prevent overbrowning.

Notes

Sprinkle the cookies with granulated sugar while they're still hot from the griddle so it adheres.
Watch for hot spots and move the cookies around as needed for even browning.
Transfer freshly grilled cookies to a wire rack to prevent moisture from softening their lightly crisp exteriors.
Store completely cooled Welsh cookies in an airtight container at room temperature for up to 4 days.
Freeze cooled cookies in a single layer until firm, then transfer to an airtight freezer-safe container for up to 3 months. Thaw at room temperature.

Nutrition