The latest morsel of Ann Romney news: Welsh cakes.
While previewing her convention speech for reporters on a Tampa-bound campaign plane Tuesday, Mitt’s wife passed around a tin of the scone-like cookies. Made them herself Monday at her Belmont, Mass., townhouse she said. “I decided I was so excited to be home that I just loved to do what I love to do, which is bake.”
She described it as a tweak on an old family recipe since her Welsh grandmother was a “terrible cook, and I never liked her Welsh cakes growing up.” Our colleague Philip Rucker reports they are “a delicious mix of salt and sweet, very moist and buttery.” (Read also: Ann Romney says convention speech will be ‘heartfelt’)
Romney declined to share her secret: “You have to watch me. I’ll have to do this with a cooking demonstration, because it really isn’t like baking regular cookies.” But a picture tweeted Tuesday by a Romney aide shows the cookies on a griddle — and, well, turns out she gave the recipe earlier this month to NPR:
Anne Romney’s Welsh Skillet Cakes
1 1/4 cups currants
1/2 cup milk
3 1/2 cups flour
1 cup granulated sugar
2 tsp nutmeg
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup butter
Beat the egg with the milk. Add currants. Sift all other dry ingredients together. Work butter into flour and mix until mealy. Pour milk and currants over flour and butter mixture all at once and mix well. Wrap in wax paper and chill for at least one hour.
Roll it a little less than half an inch thick — actually about 3/8 of an inch. You may think this is too precise, but it’s very important not to roll too thin.
Cut with cookie cutter. Cook on a pancake griddle greased with oil (325 degrees Fahrenheit) on both sides. Flip the cookies when you see they are shiny. Cook it for less time on the second side. Roll in granulated sugar and let cool.
Resist the urge to eat them right away out of the oven — these are the only cookies that taste better cooled.
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