Welsh cookies became very popular lately, but they really are traditional Welsh desserts. Although they taste very similar to ordinary cookies, you don't make them in the oven. Instead, you cook the dough on a pancake griddle. Easy to prepare and very tasty, these small snacks can be a perfect dessert after your lunch, or a nice breakfast choice.
A temperature controlled griddle can be very useful for baking these lovely snacks, but your thick pancake pan or a nonstick skillet are also quite good. The temperature should be around one hundred and sixty degrees, and your lovely little snacks need to become beautifully golden brown.
Traditional recipe contains flour, baking powder, sugar, salt, nutmeg, eggs, butter, lard and currants. Some recipes contain raisins and cinnamon, some don't, but it really depends only on your personal taste. In some regions people use more baking powder, and their cookies are more fluffy and bigger.
Traditionally, Welsh cookies have round shape. Of course, your children might prefer different shapes, and it's all up to you. The general principle is to roll out the dough one half to one inch thick, and to bake it on both sides until golden brown. Original cakes are round and five to six centimeters wide.
Traditionally, people put raisins and currants in the mixture. You can also add grated apples or pears, your favorite berries or some other fresh fruits, finely chopped. Fresh fruits will add moisture, and your cakes will stay longer fresh. Besides, they will be even tastier this way. Dried fruits, for example apricots, can also be added.
Here is one old, traditional way of making these small delights. You will need 120 grams of butter, 120 grams of lard, 400 grams of flour, one large egg, 175 grams of sugar, some nutmeg, cinnamon salt and milk and 100 grams of currants. You will also need some baking powder and some baking soda. You can replace lard with the same amount of butter, if you like, or add ginger or coriander in your mixture.
You should prepare your dough just like you would prepare a pie crust, but a little bit moister. It means you should mix dry ingredients with the fat ones, until you get crumbs, and add egg and currants with as much milk as you need. You don't have to keep the dough in the freezer, but you can save it there for a day or two.
Frozen dough can be used just as it is fresh, once it gets near room temperature. You just have to roll it down to one inch or thinner, and cut it into rounds, or some other shapes. It is easiest to bake them on a temperature controlled griddle, but your pancake pan will be good enough. It is better to use thicker pan for this purpose, or a nonstick skillet.
Welsh cookies are prepared just like small pancakes, but they taste more like cakes. Feel free to use all your favorite spices when preparing them, but avoid putting chocolate in the mixture. If you want, you can serve them with chocolate cream, jam, butter or fresh fruits, they will taste just great.
A temperature controlled griddle can be very useful for baking these lovely snacks, but your thick pancake pan or a nonstick skillet are also quite good. The temperature should be around one hundred and sixty degrees, and your lovely little snacks need to become beautifully golden brown.
Traditional recipe contains flour, baking powder, sugar, salt, nutmeg, eggs, butter, lard and currants. Some recipes contain raisins and cinnamon, some don't, but it really depends only on your personal taste. In some regions people use more baking powder, and their cookies are more fluffy and bigger.
Traditionally, Welsh cookies have round shape. Of course, your children might prefer different shapes, and it's all up to you. The general principle is to roll out the dough one half to one inch thick, and to bake it on both sides until golden brown. Original cakes are round and five to six centimeters wide.
Traditionally, people put raisins and currants in the mixture. You can also add grated apples or pears, your favorite berries or some other fresh fruits, finely chopped. Fresh fruits will add moisture, and your cakes will stay longer fresh. Besides, they will be even tastier this way. Dried fruits, for example apricots, can also be added.
Here is one old, traditional way of making these small delights. You will need 120 grams of butter, 120 grams of lard, 400 grams of flour, one large egg, 175 grams of sugar, some nutmeg, cinnamon salt and milk and 100 grams of currants. You will also need some baking powder and some baking soda. You can replace lard with the same amount of butter, if you like, or add ginger or coriander in your mixture.
You should prepare your dough just like you would prepare a pie crust, but a little bit moister. It means you should mix dry ingredients with the fat ones, until you get crumbs, and add egg and currants with as much milk as you need. You don't have to keep the dough in the freezer, but you can save it there for a day or two.
Frozen dough can be used just as it is fresh, once it gets near room temperature. You just have to roll it down to one inch or thinner, and cut it into rounds, or some other shapes. It is easiest to bake them on a temperature controlled griddle, but your pancake pan will be good enough. It is better to use thicker pan for this purpose, or a nonstick skillet.
Welsh cookies are prepared just like small pancakes, but they taste more like cakes. Feel free to use all your favorite spices when preparing them, but avoid putting chocolate in the mixture. If you want, you can serve them with chocolate cream, jam, butter or fresh fruits, they will taste just great.
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