I set out to look for a recipe so I could make more for myself, because that's what I do. However, I will also recommend the Welsh Cookie Company as a great place to order cookies from, the prices are actually really reasonable for mail order cookies, and if you live around this general vicinity (CT, MA, NY, PA) you'll find them at various Celtic events.
There are a number of recipe variations, some of which include spices like cinnamon or nutmeg. I have chosen to use a recipe that was very simple. Welsh cakes are made from flour, sugar, butter, and usually contain sultanas, raisins, or currants.
I really liked the currant cakes we got from the Welsh Cookie Company, but currants are not easy to come by in the U.S. A lot of the companies selling "currants" here are actually selling a product that is more like a raisin than a real currant. So, I have just opted to use raisins.
Welsh Cookies/Cakes/Bakestones
2 Cups All-Purpose Flour
2 Tsp baking powder
1 pinch salt
1/2 cup sugar
1/4 cup unsalted butter
1/4 cup lard (or more butter)
1/2 cup currants, sultanas, or raisins
1 egg
1/4 cup milk
1/3 cup granulated sugar (Optional: for decoration)
Instructions:
- Whisk flour, baking powder, salt, and sugar in a medium bowl until well blended.
- Cut in butter/lard until mixture is crumbly. (You can do this with fingers or with a pastry blender or food processor)
- Toss in Currants/raisins/sultanas.
- Beat egg and 1/4 cup milk in a separate bowl, add to flour mixture and mix gently with a fork, just until blended.
- Turn out the dough onto a floured surface and roll to 1/4 inch thickness. (Dough will be sticky, so make sure everything that touches it is well floured: hands, rolling pin, etc.)
- Cut cookies with a 2-3 inch cookie cutter. (Just like with sugar cookies keep balling up your dough and rolling it out to cut cookies out of it until you've used it all up.)
- Heat a greased griddle, or a large skillet, over moderate heat until water jumps when dropped onto the surface (I usually go with around 325 degree's F on my griddle)
- When cookies are golden brown on the bottom flip them over and cook until finished.
- Sprinkle with sugar, if desired, and remove to wire rack to cool.
You can tell when these guys are done by the edges. In my experience they brown up nicely well before they're cooked through in the middle. The edges will start to look dry, and when you press down on the cookie, they won't "squish" when they're done. Leave them on the griddle, flipping them as needed, until the cookie bounces back, rather than squishing down when you press down on it with the spatula. You'll get used to how springy they should be once you've made them a couple times.
I've only made these with the combination of butter and lard. As always, I can't comment on what the results will be if you choose to use margarine or shortening in their place.