Welsh biscuits
Votes: 2
Time: 1 hour 35 minutes
Complexity: easily
Quantity: 30 cookies
Complexity: easily
Quantity: 30 cookies
Nutritional value per serving:
Serving size: 1 of 10 servings
Calories 286, total fat 11 G., saturated fats 7 G., proteins 5 G., carbohydrates 43 G., fiber 1 G., cholesterol 64 mg, sodium 183 mg, sugar 23 G.
Serving size: 1 of 10 servings
Calories 286, total fat 11 G., saturated fats 7 G., proteins 5 G., carbohydrates 43 G., fiber 1 G., cholesterol 64 mg, sodium 183 mg, sugar 23 G.
You don't need to preheat the oven to make Welsh cookies: they're fried in a pan like pancakes, resulting in a soft, golden crust with a pleasant buttery flavor, a spicy hint of nutmeg, and a refreshing citrus tartness. Raisins added to the dough add a moisturizing touch. Dust the cookies with powdered sugar and enjoy with a cup of tea or hot chocolate.
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
- 3/4 cup sugar + extra for sprinkling
- 2.5 tsp baking powder
- 1 teaspoon finely grated orange zest
- 1 teaspoon freshly grated nutmeg
- 0.5 tsp fine salt
- 110g unsalted butter, chilled and diced, plus extra for frying
- 3/4 cup dark raisins
- 2 large eggs, lightly beaten
- 2-3 tablespoons of sour milk or kefir
- Melted butter
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Cooking the dish according to the recipe:
- In a medium bowl, whisk together the flour, sugar, baking powder, zest, nutmeg, and salt. Rub in the butter with your fingertips until the mixture resembles sand. Stir in the raisins.
- Beat the eggs with 2 tablespoons of sour milk. Stir into the flour mixture to form a rough dough, adding more sour milk if the dough is dry. Form the dough into a disk, wrap in plastic wrap, and refrigerate for 1 hour.
- Roll out the dough on a floured work surface to a thickness of 0.5 cm. Cut out circles with a diameter of 5-7 cm.
- Heat a frying pan over medium-low heat. Brush the pan with butter. Fry the cookies until dark golden brown, 4-5 minutes per side. Transfer to a wire rack, sprinkle with sugar, and let cool. Store in a tightly sealed cookie jar.
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