This is a pic and directions for Welsh Cakes from Emily Clark, who's in the Welsh language meetup group Ceri and I started going to in Portland. She did heart-shaped Welsh cakes and I thought they looked awsesome. She told me she got a set of varied-size heart cookie cutters at Target and that's what she used, see the picture at the bottom.
I use the recipe from the King Arthur Flour website, but I made a few changes to it that are small but noticeable, so I'll just send you the version that I do rather than link you to theirs:
3 cups flour
1 cup sugar 2
tsp baking powder
1 tsp nutmeg
1 cup butter (2 sticks)
1 cup cranberries (traditionally currants but cranberries are preferred in my house!)
1 tsp vanilla extract
2 large eggs
Pop the two sticks of butter into the freezer before you do anything else, because you'll need to grate them and having them frozen makes it a tiny bit less messy (you can not freeze them and cut them into pats when you're ready to add them to the mix, but I find that it's way, WAY easier just to grate them...mixes better).
beat two eggs into a measuring cup, add vanilla extract, and then add milk until you've got 3/4 cup liquid.
Mix together dry ingredients (flour, sugar, baking powder, salt, nutmeg).
Grate one stick of butter into bowl of dry ingredients, then mix together until evenly dispersed/fairly crumbly.
Grate in the second stick of butter, then mix again until fairly crumbly.
Mix in cranberries (or currants).
Add in the egg mixture, and mix until the dough is moistened. The easiest way I've found to do this without having a frustrating, sticky mess everywhere is to pour the mixture in, then turn the dough over and over with one of those long mixing spoons until it's mixed relatively well. Then I use my hands to squish all of the dough together until it's thoroughly moist and you can hold it all in a big ball. I hope that makes sense! It's a lot easier than trying to mix it all with a spoon, trust me.
Turn your dough out onto a well-floured surface and cut it in half (you have to do this in two parts because it's enough dough to make a TON of cakes. Too much for one go!). Set one half aside.
Roll out first half of dough until it's about 1/4" thick, then start cutting out your cakes! They can be any shape you want, I typically do circles. You'll have to constantly flour the cutter and the surface of the dough due to the supreme stickiness.
Once you've got all of your cakes cut out of both halves of dough, start heating your pan. It's supposed to be done on a griddle, but if you don't have one then a skillet should do. We've got a pancake griddle that works perfectly. You want to heat it on a medium low-medium setting (I put it just below the 5, if your stove has numbers).
Place cakes on the pan, and let sit for about 3-5 minutes depending on the heat of your stove. You'll know when to flip them because there won't be anymore sizzling butter around the bottom edge, and the top of them will be rounded and puffy, without much sweat left on them. When you flip them over, they should be golden brown on the bottom. If not, let the other side cook through and then flip it over again to brown the bottom a bit more, or else they'll fall apart more easily.