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Ingredients

2 cups all-purpose flour 2 teaspoons baking powder 1 pinch salt ½ cup white sugar ¼ cup butter ¼ cup shortening ½ cup dried currants 1 egg ¼ cup milk ⅓ cup granulated sugar for decoration

Nutrition Info

340.7 calories carbohydrate: 52.1 g cholesterol: 39.1 mg fat: 13.3 g fiber: 1.5 g protein: 4.7 g saturatedFat: 5.6 g servingSize: - sodium: 195.4 mg sugar: 27.4 g transFat: : - unsaturatedFat: : -

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.

16 cookies

Just plain delicious, not overly sweet.