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.
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. The recipe will be delicious with unbleached flour, as well.
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
Ingredients
- 1/4 cup butter softened
- 1/4 cup lard
- 1/3 cup organic cane sugar
- 1 egg
- 1/4 cup milk
- 2 cups organic sprouted wheat flour or organic all purpose flour
- 1/4 teaspoon sea salt
- 1/4 teaspoon organic nutmeg
- 1 teaspoon aluminum-free baking powder
- 1/3 cup organic currants
Instructions
- 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!
Notes
Thank you for visiting Learning And Yearning. May "the LORD bless you and keep you; the LORD make his face shine upon you and be gracious to you; the LORD turn his face toward you and give you peace." Num 6:24-26
Laura says
This recipe sounds great! I even have the rendered pastured lard! Could I also bake it in the oven if I want to? I recently bought a new brand of Organic sprouted Spelt (which I do better on than modern hybridized wheat, but they also have organic sprouted wheat too) I found it in our health food grocery and I like that I can pick it up locally rather than send off for it. It’s by a company called “One Degree Organic Foods”
Can’t wait to try your recipe with it.
Susan says
Hi Laura, I have no experience at all with baking these in the oven, so I don’t know. Traditionally, Welsh Cookies are baked on a griddle. If you decide to give it a try, let me know how they turn out. I bet the sprouted spelt will be delicious!
tessa says
These look like breakfast this morning! We shared with our FB readers at homesteadlady.com.
Susan says
Ha! Yes, my husband told me he wants them for breakfast! Thanks for sharing.
Ret Johnson says
I was reading about Food For Life’s Ezekiel bread made from sprouted grains and they stated that they don’t make flour out of their sprouted grains because it’s not as healthy (http://www.foodforlife.com/about_us/ezekiel-49 “We use absolutely no flour. Studies have shown that grinding grains into flour increases the surface area upon which enzymes in the body can work to more. quickly convert starch into glucose.”) According to them, they carefully mash the sprouted grains into dough.
Are there any differences (nutritionally) in using milled/ground sprouted grains for baking versus mashing the sprouted grains?
Susan says
Hi Ret, I can’t say that I “know” the answer. Breads made from mash tend to be coarser and have a fermented taste. I believe that sprouted flours are nutritious and more easily digested than flours that are not sprouted and I prefer the taste and texture of breads and other baked goods made of sprouted flour. When it comes to choosing which foods to use, I need to balance both nutrition and taste. I certainly have nothing against Ezekiel bread and encourage you to use that if it’s what you prefer. I have no experience in creating homemade products with sprouted grain mash. Thanks so much for stopping by!
Ret Johnson says
Thanks for the information. I wanted to use sprouted flour because then I can choose which ingredients I use to make my baked goods vs using what someone else has chosen. I just wanted to know if there was a strong [nutritional] reason for using mash. 😀