Reviewed: Oct. 20, 2009

These are so good........ I used all butter and raisins. I also added 1/2 tsp. each of cinnamon and nutmeg along with a tsp. of vanilla. I have to admit I burnt the first batch and then adjusted the temperature of my pan accordingly. I sprinkled them with sugar and froze half the batch. Yet another breakfast treat for my husband to enjoy with his coffe at work!

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Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

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Reviewed: Sep. 22, 2009

I inherited my grandmother's recipe and it is different than this, we use all butter, no shortening and raisins instead of currents, and lots of nutmeg (2 tblspns), also we don't sprinkle sugar on top. It is great with coffee or tea and isn't very sweet

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juliev

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Reviewed: Sep. 8, 2009

I thought they were a bit plain, but a friend who doesn't like his desserts very sweet really liked them.

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Newbie85

Cooking Level: Beginning

Home Town: Miami, Florida, USA

Living In: Tallahassee, Florida, USA

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Reviewed: Feb. 6, 2009

Best eaten warm out of the oven,with thin slices of apple and a milky cup of tea. I found this recipe a little too sweet , so my next batch I'll cut the sugar back .Otherwise yum !

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Tracy

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Reviewed: Jan. 2, 2009

I made these for Christmas, followed the recipe exactly except for the second batch I made I added 1/4 cup more sugar, turned out great. Thank You...

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Bren0725

Cooking Level: Expert

Living In: Hunlock Creek, Pennsylvania, USA

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Reviewed: Dec. 27, 2008

wonderfully plain unsweet cookie, for those people who do not like sweets

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rbcmom

Cooking Level: Beginning

Home Town: Toronto, Ontario, Canada

Living In: Brampton, Ontario, Canada

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Reviewed: Dec. 16, 2008

I think 3 minutes on each side is way too long, unless the heat should really be between medium and low. I didn't put in currants because I have no idea where to find them, but I thought they still tasted alright.

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Char A.

Cooking Level: Intermediate

Home Town: Herriman, Utah, USA

Living In: Cedar City, Utah, USA

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Reviewed: Dec. 8, 2008

I love these cookies because I don't like really sweet treats. They do taste like scones. I added a little nutmeg and orange zest. Perfect with a cup of tea!

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Cazuela

Home Town: Chicago, Illinois, USA

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Reviewed: Aug. 8, 2008

i love these, they remind me of scones. I mix spices(cinnamon, allspice and nutmeg) with the flour. Also i rolol the dough into balls and squash them on the pan. great recipe!

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carlin

Cooking Level: Intermediate

Living In: Cranbrook, British Columbia, Canada

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Reviewed: Mar. 29, 2008

My grandfather was Welsh and I can remember my grandmother making Welsh cookies when I was a small child. I was so thrilled to see this recipe on the site and decided to give it a whirl after talking to a coworker from the UK who said he had not had the cookies since he was a kid either. My 3 year-old daughter helped me make the cookies and we both had a blast! Instead of currants (I couldn't find any at my local grocery store) we used dates because I don't particularly care for raisins. They tasted wonderful and came out looking great! My coworker from the UK said that they were excellent - just like the ones his Welsh "Nam" used to make. My boss loved them so much I swear he ate half the batch. Will definitely make again! Thanks!

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