welsh cookies

Ingredients

• Servings: 16
• 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

Recipe

• 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.
• 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.
• 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
• 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.