Welsh Cookies

Ingredients for 1 servings:

• 115 g butter, soft
• 140 g sugar
• 10 g vanilla sugar
• 1 egg(s), beaten
• 60 ml milk
• 325 g flour
• 2 pinches of nutmeg
• 1 tsp ground cinnamon
• 1 tsp baking powder, slightly heaped
• 1 pinch of salt
• 60 g raisins

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

traditional cookies from Great Britain, baked in a pan, makes about 30 pieces

Cream the butter, sugar, and vanilla sugar until fluffy. Stir in the egg and milk. Mix the remaining ingredients together and gradually stir into the wet ingredients. I use a dough hook attachment for this, as the dough will be quite heavy. Let the dough rest in the refrigerator for 1 hour. Roll out the dough on a floured surface to a thickness of about 0.7 cm. Add a little more flour if necessary. Cut out circles with a diameter of about 4-5 cm. Heat a little butter or oil in a pan and bake the cookies over medium heat (or less) for about 3-5 minutes on each side, until the dough is cooked through and the cookies are golden brown. The heat shouldn’t be too high, or the cookies will burn too quickly. The baking process is basically the same as for American pancakes. Place the cookies on a wire rack, dust with powdered sugar, and let cool. For longer storage, the cookies should be stored in a cookie tin. I always get about 30 cookies out of it. A traditional recipe, not just for Christmas!