Welsh Cookies

Just plain delicious, not overly sweet.

Original recipe makes 16 cookies

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
1 pinch salt
1/2 cup white sugar
1/4 cup butter
1/4 cup shortening
1/2 cup dried currants
1 egg
1/4 cup milk
1/3 cup granulated sugar for decoration

Directions

  1. Mix flour, baking powder, salt and the 1/2 cup sugar in medium bowl until well blended Cut in butter or margarine and shortening with a pastry blender until mixture is crumbly. Toss in currants.
  2. Beat egg and milk with a fork in a 1-cup measure; add to flour mixture; mix gently with fork, just until blended. Dough should be consistency of pastry dough.
  3. Roll out dough to 1/4 inch thickness with floured rolling pin on lightly floured pastry cloth or board. Cut with 3 inch floured cookie cutter
  4. Heat greased griddle or large heavy skillet over moderate heat until few drops of water jump when dropped on surface. Cook cakes, a few at a time, 3 minutes, or until golden brown. Turn with pancake turner and cook another 3 minutes, or until golden brown on second side. Remove to wire rack. Sprinkle with sugar. Let cool completely, then wrap in plastic bags to store. Can also be frozen.

Nutrition

Calories: 341 kcal
Carbohydrates: 52.1 g
Cholesterol: 42 mg
Fat: 13.3 g
Fiber: 1.5 g
Protein: 4.7 g
Sodium: 195 mg