| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Welsh | Cookies | 42 | Servings |
INGREDIENTS
| 2 | c | Flour |
| 3/4 | c | Sugar |
| 1 | ts | Baking powder |
| 1/2 | c | Butter |
| 1/2 | c | Currants — or raisins |
| 1 | Egg | |
| 1/4 | ts | Salt |
| 1/2 | ts | Nutmeg |
INSTRUCTIONS
Combine dry ingredients in a mixing bowl; blend well. With a pastry=20 blender, cut in butter until mixture resembles coarse meal, stir in=20 currants. Place egg in a 1 cup measure; beat lightly with a fork. Add=20 milk to the 1/4 cop mark; pour into flour mixture and stir with fork to=20 make a soft dough. A little more milk may be needed. On a floured surface shape dough into a ball and knead lightly 5-6=20 times. Roll to 1/4-inch thickness and. with a floured small biscuit cutter,=20 cut into rounds. Bake at 350=B0F on a cookie sheet until slightly browned. = =20 Cool on rack. Keeps well stored in a metal container. Recipe By : =20 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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