Welsh Cookies Alyse Baca 12/23/2019 Share Pin Tweet Behold, the Welsh Cookie! Part cookie, part pancake, part biscuit. These buttery, spiced beauties pair perfectly with a cup of coffee or tea. Ground nutmeg works well here but if you want to be a little extra, we highly recommend freshly grated whole nutmeg. You're welcome in advance. Ingredients 1/2 tsp salt 1 1/2 tsp freshly grated Spicewalla Whole Nutmeg or Spicewalla Nutmeg Powder 1 Tbsp baking powder 2 1/2 cups flour 1 1/2 sticks of butter, unsalted 1 cup granulated sugar 1 egg 1 1/2 Tbsp whole milk 1/2 cup dried currants Shop the Recipe Nutmeg Powder $10.08 Nutmeg, Whole $9.84 Print Preparation In a medium mixing bowl, add salt, nutmeg, baking powder, and flour. Whisk together to combine and set aside. Place butter and sugar in the bowl of a stand mixer with a paddle attachment, or use a hand mixer. Cream butter and sugar together until light, about 3 minutes. Add egg and milk, mix together until incorporated. Add dry ingredients and mix until the dough comes together. Add currants and mix until just combined. Turn dough out onto a lightly floured counter and pat into a disc. Wrap dough in plastic wrap and chill for 30 minutes. Heat an electric griddle to 350* F or a cast iron pan over medium-high heat. Remove dough from the fridge and dust lightly with flour. Roll out to 1/4 inch thickness, dusting with flour as needed. Using a 3-inch round cookie cutter or a pint glass, cut out circles and set aside. Repeat with remaining dough. Working in batches of about 4 cookies, place them onto a heated griddle or pan, cook about 2 minutes, flip and cook another 2 minutes. Transfer to a cooling rack. Serve with butter. **Dough can be made 1 week ahead and stored in the fridge. **Cookies can be stored in an airtight container for up to 3 days. Shop the Recipe Nutmeg Powder $10.08 Nutmeg, Whole $9.84 Dessert european-and-american winter Comments Add a Comment Name Email Message Please note, comments must be approved before they are published