Reviewed: Dec. 30, 2011

very nice!

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2 users found this review helpful

Reviewer:

lauren

Cooking Level: Expert

Living In: Concord, Massachusetts, USA

Reviewed: Jul. 3, 2011

These were quite a little surprise for me! If you are looking for a regular "cookie" this is not it. This is a cross between a scone and a cookie and it's very different and addictive. The amount of sugar is perfect in my opinion, I did not sprinkle with extra like some people have done and they were perfect. I made some small changes...I used raisins I finely chopped because I didn't have any currants in the house. I also don't keep shortening and my milk had gone bad so I used all butter for the fat and cold water instead of the milk. I added a very small bit of nutmeg and cinnamon too and used a scant 1/2 tsp salt and 1 tsp vanilla as well. I put the dry ingredients into my food processor and added the cold butter in pulses and then the egg and water which i had mixed together in a cup. I cooked them with only about 2 tsp of canola oil in a nonstick skillet. My cutter was about 2 inches wide so this recipe made 26 cakes for me. These will be perfect for a small snack with tea and fruit when I have a low appetite. They're comforting and not too rich or heavy and they definitely have that "somebodies grandma made these" feeling to them. Thanks for a great recipe!

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4 users found this review helpful

Reviewer:

cuppycake

Cooking Level: Expert

Home Town: Johnstown, New York, USA

Living In: Astoria, New York, USA

Reviewed: Apr. 26, 2011

These remind me of the cookies I would make with my grandmother as a child.

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4 users found this review helpful

Reviewer:

littlegerman

Reviewed: Dec. 18, 2010

This almost the exact replica of my husband's Welsh great-grandmother's recipe. I use 1/2 Crisco and 1/2 unsalted butter. This is the one Christmas cookie that I always have to make. Great with a cup of tea!

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5 users found this review helpful

Reviewer:

Diane

Reviewed: Dec. 15, 2010

Thank you for posting this. My Aunt and Grandmother used to make these and they are both gone now. I am grateful to be able to pass on this cookie.

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6 users found this review helpful

Reviewer:

hungry

Reviewed: Aug. 24, 2010

Very similar to my Nana's. She used raisins instead of currants and hers had nutmeg in them. Seriously addictive after the second cookie.

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5 users found this review helpful

Reviewer:

bobbym

Cooking Level: Beginning

Reviewed: Feb. 18, 2010

"Cakes" not cookies.. The welsh regard cookies as an American sweet biscuit kinda like the normal chocolate chip cookie. You can like this recipe decorate it with sugar or spread a thin layer of butter to give it a little moisture. Ideally eaten with a nice cup of tea or as a chocolate bar alternative in a lunch box. The best way to cook the cakes are on an old cast iron pan where it has a used natural coating.

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6 users found this review helpful

Reviewer:

SelfProphet

Cooking Level: Expert

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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19 users found this review helpful

Reviewer:

Jillian

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

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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9 users found this review helpful