Angel posted 01-09-99
2 cups A/P flour
2 teaspoons baking powder
1/2 cup white sugar
1/4 cup butter or margarine
1/4 cup shortening
1/2 cup dried currants
1/4 cup milk
white sugar - extra
Mix flour, baking powder, salt and the 1/2 cup sugar in a medium bowl until well blended. Cut in the butter (or
margarine) and the shortening with a pastry blender until the mixture is crumbly. Toss in the currants.
Beat the egg and milk with a fork in a 1 cup measure. Add to the flour mixture, and mix gently with a fork until just blended. Dough should be the consistency of pastry dough. Roll out dough to 1/4" thickness with a floured rolling pin on a lightly floured work surface. Cut with a 3" floured cookie cutter.
Heat a greased griddle or a large heavy skillet over medium heat until a few drops of water jump when dropped on
surface. Cook a few at a time, 3 minutes, or until gloden brown. Turn with a pancake turner and cook another 3
minutes, or until golden brown on second side. Remove to a wire rack. Sprinkle with the extra sugar. Let cool completely; then wrap in plastic bags to store.
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