Recipe: Welsh Cookie

Traditional Welsh Cake Cookies

3 ½  C Flour
½ tsp. Baking Powder
¼ tsp. Salt
Dash of Nutmeg & Allspice
1 C Sugar

½ pound of Fat (Lard & Butter are best)*
1 Egg
3-4 TBSP Milk
½ C Currants**

Measure flour, baking powder, salt and spcies into a bowl.  Cut in the fat with pastry tool.  Add 1 large egg, slightly beaten and ½ C Currants.  Add milk, 1 Tablespoon at a time, blend together to form soft dough that is not sticky.

Roll the dough to ¼ inch thick on a lightly floured board.  Cut into rounds with a floured fluted cutter about 2 inches in diameter.

Cook on a lightly greased electric griddle on medium heat (275 degrees) until they are golden brown, about 5 minutes per side.  Roll in cinnamon sugar. 

Makes approximately 24 – 2 inch cookies.  They keep very well in a tin.

*We used half Shortening and half Butter

**We like Golden Raisins, so that’s what we use instead of Currants.

Enjoy! These are one of my favorite cookies! I hope you like them too! 


  1. A lovely setting with gorgeous teapot and teacup, along with yummy cookies! I love it! Have a wonderful second advent week.

  2. I enjoyed these cookies at the Welsh Christmas Tea a few weeks ago. Thanks for the recipe! I love your A Cup of Christmas Tea set, too!

  3. My Grandpa came from Wales and used to make these every Christmas. These look so delicious!

  4. My Grandpa moved to the USA from Wales in the 1920's. He used to make these every Christmas. Just smelling them cooking reminds me of him. These look delicious!

  5. I had not heard of Welsh Cake Cookies, so thanks for sharing this recipe!

  6. I sold the Cup of Christmas Tea items for years and now think I regret not keeping anything for myself. This looks lovely and what a fun recipe!!!


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