(Not) My Grandma's Welsh Cookies

Sorry Grandma, I had to change the recipe.

(Just so you know, while I did make some switches in the recipe's ingredients, they're not Primal. They're just... improved.)

These are an old family tradition. I realized there are few times that I feel closer to my family and my roots than when I make Welsh cookies. There's just something about making them, each time I do it, it knits me closer to my ancestors.


Gluten-Free Welsh Cookies

3 cups Bob's Red Mill Gluten-Free Flour
1 cup sugar*
1/2 tsp salt
2 tsp baking powder
1 cup lard
1/3 cup coconut milk
1/2 cup dried currents
1 egg + 2 egg whites**
1/2 tsp vanilla

*You can also use Z-sweet erythritol and it should yield the same result. I didn't have any so I can't tell you for sure.

**You should be able to use 3 whole eggs and still be ok. I added 2 egg whites to the original recipe because I needed more of a binder. The yolks happened to have another purpose- Avocado Mayo.

Start by mixing your dry ingredients together, then cut in the lard as if you're making pie crust. Wash the currents and set aside. Beat eggs, add milk, vanilla and currents. Add wet ingredients to the dry ingredients and mix well.

Heat a griddle to medium-high heat. Flour your cutting board or counter top and lay out dough, then sprinkle the top with flour. Use a smooth glass to roll out dough, adding a sprinkling of flour as needed. Yes, a glass, not a rolling pin. It's the rule! Then use the mouth of the glass to cut out your cookies.

Heat cookies on the griddle until golden brown, then flip and heat the other side.

That's it! Enjoy, and try not to eat them all at once. (They're especially delicious when eaten with tea with cream.)