Welsh Cranberry Pan Cookies
Votes: 1
Time: 3 hours.
Complexity: easily
Quantity: 36 cookies
Complexity: easily
Quantity: 36 cookies
These Welsh cookies are filled with tart cranberries and aromatic spices, making them delicious, flavorful, and, best of all, incredibly easy to make—fried right in the pan! To make cutting out the dough into circles easier, let it chill in the refrigerator. Then, pan-fry the circles in butter until golden and crisp on the outside and moist and soft on the inside. While still warm, roll them in granulated sugar. The combination of cranberries, cardamom, and lime zest imparts a delightful spicy aroma with refreshing citrus notes, making them the perfect treat for winter teatime.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 cups premium flour + extra for dusting
- 1 and 3/4 cups sugar + extra for sprinkling
- 2.5 tsp baking powder
- 1 teaspoon finely grated lime zest
- 0.5 tsp ground cardamom
- 0.5 tsp salt
- 110 g unsalted butter, diced, + 4 tbsp melted butter
- 3/4 cup dried cranberries
- 2 large eggs
- 2 tbsp. heavy cream
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Cooking the dish according to the recipe:
- In a medium bowl, combine the flour, 3/4 cup sugar, baking powder, lime zest, cardamom, and salt. Fold in the cubes of butter with your fingers until the mixture is crumbly. Stir in the dried cranberries. Lightly beat the eggs with the heavy cream in a small bowl, then fold into the flour mixture and knead into a loose dough. Transfer the dough to a piece of plastic wrap and shape into a disk. Wrap in plastic wrap and refrigerate for about 1 hour until firm.
- On a generously floured surface, roll out the dough to a thickness of about 1/2 teaspoon. Using a 4-5 cm cookie cutter, cut out circles from the dough and arrange them on a baking sheet in a single layer. Refrigerate until ready to fry, at least 30 minutes or up to 1 hour.
- Heat a large skillet over medium-low heat. Place the remaining 1 cup sugar in a medium bowl. Working in batches, brush the skillet with melted butter and add the dough rounds. Cook until lightly browned and cooked through, 4-5 minutes per side. Grease the skillet between batches.
- Roll the hot cookies in sugar, then transfer them to wire racks to cool completely. Store in an airtight container for 3-5 days; the cookies will be even more delicious after one day..
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