Welsh Cookie Shortcakes

My love of cookies has the ever roaming eye for a new recipe to try. I am passing on this recipe to you to enjoy!


Welsh Cookie Shortcakes


This recipe is fairly easy to make ahead of time and will be great for fresh fruit season.The texture of the welsh cookie is a cross between a biscuit, scone, and a pancake. Its not dry or crumbly. I think some modifications can be made for the dried fruit and spices.


My first time making it I used the following recipe and techniques.


Ingredients:
2 cups flour
3/4 cups sugar
2 1/2 teaspoon of baking powder
1 teaspoon of cinnamon
1/2 teaspoon of salt
1 stick (1/2 cup) of unsalted butter- cold and diced


Mix the above ingredients together. The butter should be cut into the dry mixture with either two knives or a pastry blender.


Next add the dried fruit. (I used craisins but you can try other types like raisins, cherries, apricots, or dates.)


3/4 cup of craisins


In a separate small bowl beat the following ingredients:


2 large eggs
2 to 3 tablespoons of buttermilk
1 teaspoon of vanilla


Then add the wet bowl ingredients to the dry mixture. Stir together into a shaggy dough. If the dough is too dry add a little more buttermilk.


Then gather the dough into a disk. Wrap it up in plastic wrap and refrigerate for an hour.


Walk away for a little "me" time like reading a good book with a cup of coffee.


Remove the dough from the refrigerator. Roll the dough on a floured workplace and cut into 2-3 inch rounds.


Heat up a frying pan over medium heat. Add some oil to cover the bottom of the pan.

Cook the cookies until slightly brown and cooked through.

Transfer to a rack or plate covered with a paper towel.


Cut up some fresh fruit like strawberries, pineapple, or mango.

Grab a plate and start the layering process: 1 welsh cookie, a little cool whip, and a little fruit, 1 more cookie, a little cool whip, and top off with more fresh fruit.

Grab a fork and enjoy!