Nana’s Welsh Currant Cookies (Frying Pan Cookies)

The scent alone transports me back to Nana’s sun-drenched kitchen. I remember standing on a wobbly stool, flour dusting my eyelashes as she guided my tiny hands, teaching me to pinch and shape the dough. The gentle sizzle of the frying pan, the sweet aroma of nutmeg mingling with warm currants – these cookies aren’t just a treat, they’re a cherished memory, a taste of pure, unadulterated love.

Recipe Overview

• Prep Time: 2 hours 23 minutes
• Cook Time: Varies depending on frying pan and desired doneness
• Total Time: Approximately 2 hours 30 minutes (includes chilling time)
• Yields: About 3 dozen cookies
• Dietary Type: Not specified (Contains dairy and eggs)

Ingredients

• 3 cups flour, sifted
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• 1 ¼ teaspoons salt
• 2 teaspoons nutmeg
• 1 cup sugar
• 1 cup raisins or currants
• 1 cup shortening
• 6 tablespoons milk
• 2 eggs

Equipment Needed

• Mixing bowl
• Electric frying pan
• Plastic wrap
• Rolling pin
• Floured board
• Cookie cutter or glass
• Measuring cups and spoons

Instructions

1. First, beat together the 2 eggs and 6 tablespoons of milk in a small bowl. Set aside.
2. In a large mixing bowl, combine the 3 cups of sifted flour, 1 ½ teaspoons of baking powder, ½ teaspoon of baking soda, 1 ¼ teaspoons of salt, 2 teaspoons of nutmeg, 1 cup of sugar, and 1 cup of raisins or currants.
3. Add the 1 cup of shortening to the dry ingredients. Using a pastry blender or your fingertips, blend the shortening into the flour mixture until it resembles coarse crumbs. This step is crucial for creating a tender cookie.
4. Pour the egg and milk mixture into the dry ingredients. Stir until just well mixed. Be careful not to overmix, as this can result in tough cookies. The dough will be somewhat soft.
5. Place a piece of plastic wrap directly on the surface of the dough in the bowl. This prevents a skin from forming. Chill the dough in the refrigerator for about 2 hours. This chilling period is essential, as it allows the gluten to relax, making the dough easier to handle and preventing the cookies from spreading too much during frying.
6. After chilling, lightly flour a clean, flat surface. Divide the dough into 4 equal portions. This makes it easier to roll out.
7. On the floured board, roll one portion of the dough at a time to a thickness of about ¼ inch. Keep the remaining dough chilled while you work.
8. Cut out shapes using a floured cookie cutter or the rim of a floured glass. Dipping the cutter in flour each time prevents it from sticking to the dough.
9. Heat an electric frying pan to 350°F (175°C). Ensure the pan is evenly heated before adding the cookies.
10. Fry the cookies in the heated frying pan until they are golden brown on both sides. The exact frying time will vary depending on the pan and the thickness of the cookies, but it usually takes a few minutes per side. Watch them carefully to prevent burning.
11. Using a spatula, remove the fried cookies from the pan and place them on a wire rack to cool completely.

Expert Tips & Tricks

• For a richer flavor, consider using brown butter shortening. Simply melt the shortening in a saucepan over medium heat, stirring constantly, until it turns a nutty brown color. Let it cool slightly before adding it to the dry ingredients.
• If you don’t have an electric frying pan, you can use a regular skillet on the stovetop. Just be sure to maintain a consistent temperature and use enough oil to prevent the cookies from sticking.
• To ensure even cooking, avoid overcrowding the frying pan. Fry the cookies in batches, leaving enough space between them.
• For a festive touch, sprinkle the cookies with powdered sugar or drizzle them with a simple glaze made from powdered sugar and milk after they have cooled.
• If you find the dough too sticky to handle, add a tablespoon or two of flour at a time until it reaches a workable consistency. Be careful not to add too much flour, as this can make the cookies tough.
• To prevent the cookies from becoming greasy, make sure the frying pan is hot enough before adding them. The oil should be shimmering but not smoking.

Serving & Storage Suggestions

These cookies are best served warm or at room temperature. They are wonderful with a cup of tea, coffee, or milk. They also make a delightful addition to a dessert platter or gift basket.

Store the cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to 2 months. To freeze, place the cookies in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or container. To thaw, simply remove the desired number of cookies from the freezer and let them thaw at room temperature.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	1538.8 kcal	N/A
Calories from Fat	672 g	44%
Total Fat	74.7 g	114%
Saturated Fat	19.4 g	97%
Cholesterol	145.3 mg	48%
Sodium	1429.9 mg	59%
Total Carbohydrate	203.3 g	67%
Dietary Fiber	5.5 g	21%
Sugars	96.2 g	N/A
Protein	19.7 g	39%

Please note that these values are estimates and may vary depending on the specific ingredients used and portion sizes.

Variations & Substitutions

• Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend. You may need to add a binding agent such as xanthan gum to help hold the cookies together.
• Dairy-Free: Use a dairy-free milk alternative such as almond, soy, or oat milk. Also, ensure your shortening is dairy-free.
• Spice Variations: Experiment with different spices such as cinnamon, cardamom, or cloves.
• Nutty Addition: Add ½ cup of chopped nuts, such as walnuts or pecans, to the dough for a crunchy texture and nutty flavor.
• Citrus Zest: Add the zest of one orange or lemon to the dough for a bright, citrusy flavor.

FAQs (Frequently Asked Questions)

Q: Why do I need to chill the dough?
A: Chilling the dough allows the gluten to relax, which prevents the cookies from becoming tough. It also makes the dough easier to handle and prevents the cookies from spreading too much during frying.

Q: Can I use butter instead of shortening?
A: While shortening is traditional, you can use butter, but it may affect the texture. The cookies may spread more and be slightly chewier.

Q: How do I know when the cookies are done?
A: The cookies are done when they are golden brown on both sides. The exact frying time will vary depending on the pan and the thickness of the cookies.

Q: Can I bake these cookies instead of frying them?
A: While this recipe is specifically for frying, you could try baking them at 375°F (190°C) for 8-10 minutes, or until golden brown. However, the texture will be different.

Q: What can I use if I don’t have currants?
A: Raisins are a great substitute for currants in this recipe. You could also use dried cranberries or chopped dates.

Final Thoughts

I hope this recipe brings as much joy to your kitchen as it has to mine over the years. These Nana’s Welsh Currant Cookies are more than just a simple treat; they’re a connection to family, tradition, and the comforting aroma of home. Gather your loved ones, preheat that frying pan, and let the sweet memories begin. I encourage you to experiment with variations and share your own family stories. Let me know what you think in the comments below, and don’t forget to serve these delightful cookies with a warm cup of tea!