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Welsh Cookies

Welsh Cookies

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.


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

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  1. In a medium mixing bowl, add salt, nutmeg, baking powder, and flour. Whisk together to combine and set aside.
  2. 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. 
  3. Add egg and milk, mix together until incorporated.
  4. Add dry ingredients and mix until the dough comes together. 
  5. Add currants and mix until just combined.
  6. Turn dough out onto a lightly floured counter and pat into a disc. Wrap dough in plastic wrap and chill for 30 minutes.
  7. Heat an electric griddle to 350* F or a cast iron pan over medium-high heat.
  8. 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.
  9. 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.

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