| 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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