The first time I made Welsh Cookies was a longgg time ago when I was living in an apartment with only a stovetop. I was jonesin’ for homemade cookies and had to figure out a way to make them with no oven. I remembered that Welsh Cookies are “baked” on a griddle on the stovetop, and I was in business.
Before I started homeschooling our kids, they were in a Christian school. Our local gas company would allow groups to come in to their kitchen and bake Welsh Cookies as a fund raiser. They would provide all of the ingredients, and half a dozen or so of us would go once a year and bake over a hundred dozen cookies to sell. The recipe that they provided is the one I’ve adjusted for my Sprouted Wheat Welsh Cookies.
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I make my Sprouted Wheat Welsh Cookies with sprouted wheat flour because it’s so much more digestible than whole grain flour, has more nutrients than white flour, and is quicker and easier than soaking or sourdough.
Don’t think that because these are not baked in an oven like “regular” cookies that they are second rate. Welsh Cookies are yummy, and go great with a steaming hot cup of coffee or tea.
Sprouted Wheat Welsh Cookies
- Cream the butter and lard with the sugar, then stir in one egg and 1/4 c. milk.
- Combine the dry ingredients and then add them to the batter, mixing well.
- Stir in the currants.
- Roll the dough on a lightly floured board until 1/4" thick. Cut with a round cookie cutter, or a glass.
- Preheat your griddle on low flame. Bake the cookies on the un-greased griddle until brown. Flip and brown the other side.
- Cool and enjoy!
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