Welsh Cookies aka Old Country Cakes



  • Cut together as for pie crust: (use a pastry blender or a fork, blend until crumbly) 4 ½ cups sifted flour
    1 ¼ cup shortening (or ½ butter & ½ lard)

  • To the above add one package of currants

  • Beat together then add to the first mixture:

  • 2 eggs

  • 1 tsp. baking soda

  • 1/2 tsp. salt

  • 1 cup brown sugar

  • 1/2 cup milk

  • 1 or 2 teaspoon(s) nutmeg and/or 1 teaspoon vanilla (I prefer both)

  • On a floured surface: roll out 1/3 of the mixture to about ¼ inch thick, no thinner

  • Cut with a 3 inch round cookie cutter

  • Cook on a lightly greased griddle or heavy frying pan at medium heat. Cook until slightly brown on the bottom and turn over, about 4 or 5 minutes per side

  • Set aside to cool. Can be dusted/decorated with powdered or granulated sugar

  • These keep well either in a cookie tin or the freezer

  • Notes:
    A.) Yield is 4 ½ to 5 dozen using a 2 ¾" to 3" cookie cutter
    B.) Flour your hands to prevent sticking.
    C.) The dough is pretty stiff.
    D.) Mix with your hands or a strong wooden spoon.
    E.) Use a large bowl for the full recipe.
    F.) It is a good idea to cut the recipe in half the first time you make these.