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Cookies, Welsh Recipe

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This recipe for Cookies, Welsh, by , is from The Marley Family Cookbook #2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pierre LaMontagne
Added: Sunday, February 13, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 cups all-purpose flour
3/4 cup sugar + 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 stick unsalted butter cold and diced
3/4 cup currants
2 large eggs, slightly beaten
2 to 3 tablespoons buttermilk
melted butter, for cooking

Directions:
Directions:
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. Work the 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 them in a cookie tin.

Preparation Time:
Preparation Time:
Cook: 18 min Inactive prep: 1 hr
Personal Notes:
Personal Notes:
You can re-roll the trimmed pieces to make more cookies, but take care not to overwork the dough or they'll come out tough.

 

 

 

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