RSS Feed
Twitter
09:38
Unknown
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.
Welsh cookies are traditionally round shaped. You can make all other forms as well, of course. The dough should be rolled out to be at least one half inch thick, but not thicker than one inch, it's up to your taste. Too thin dough is easily burned, and too thick cannot be baked properly. Your cakes should be nicely golden brown.
If you add grated apples or fresh berries into your mixture, your cakes will stay moist longer. Just dust them with some iced sugar and serve with butter and jam, everyone will enjoy them. Although people usually add currants and raisins, you can also chop some other dried fruits and add them in the mixture.
Traditional recipe contains 400 grams of flour, mixed with baking powder and baking soda, 120 grams of butter and the same amount of lard, 175 grams of sugar, one egg, nutmeg, some salt, some milk and 100 grams of currants. Today, people rarely use lard in their recipes, and you can replace it with butter instead, your cakes will be equally tasty.
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.
Welsh cookies are traditionally round shaped. You can make all other forms as well, of course. The dough should be rolled out to be at least one half inch thick, but not thicker than one inch, it's up to your taste. Too thin dough is easily burned, and too thick cannot be baked properly. Your cakes should be nicely golden brown.
If you add grated apples or fresh berries into your mixture, your cakes will stay moist longer. Just dust them with some iced sugar and serve with butter and jam, everyone will enjoy them. Although people usually add currants and raisins, you can also chop some other dried fruits and add them in the mixture.
Traditional recipe contains 400 grams of flour, mixed with baking powder and baking soda, 120 grams of butter and the same amount of lard, 175 grams of sugar, one egg, nutmeg, some salt, some milk and 100 grams of currants. Today, people rarely use lard in their recipes, and you can replace it with butter instead, your cakes will be equally tasty.
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.
About the Author:
Check out an incredible selection of welsh cookies by touring our web pages at welshcookiecompany.com now. For more info on our dessert foods and our celebrity gift baskets, click the links at http://welshcookiecompany.com today.
0 comments:
Post a Comment