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Foodgeek: |
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Rating: |
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Servings: |
2-1/2 dozen |
Prep. Time: |
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Total Time: |
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Ingredients: |
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2 cups all-purpose flour
3/4 cup sugar, plus more for sprinkling
2-1/2 tsp. baking powder
1 tsp. finely grated orange zest
1 tsp. freshly grated nutmeg
1/2 tsp. fine salt
1/2 cup unsalted butter (1 stick), cold and diced, plus more for cooking
3/4 cup currants
2 lg. eggs, slightly beaten
2 to 3 tbsp. buttermilk
Melted butter, for cooking
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Directions:
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Whisk the flour, sugar, baking powder, zest, nutmeg and salt in a medium bowl. Rub in the butter with your fingertips until the mixture looks sandy. Stir in the currants. Beat the eggs and 2 tablespoons of the buttermilk together. Stir into the dry ingredients to make a shaggy dough, add more buttermilk if the dough is dry. Gather dough into a disk, wrap in plastic wrap and refrigerate for 1 hour.
Roll the dough on a floured workspace into a piece about 1/4-inch thick. Cut into 2 to 3- inch rounds.
Heat a griddle or frying pan over medium-low heat. Brush the pan surface with butter. Cook the cookies until slightly brown and cooked through, about 4 to 5 minutes on each side. Transfer to a rack, sprinkle with sugar and cool. Store in a cookie tin. Yield: About 2 1/2 dozen
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Comments from olga
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These unique cookies are great when cooked on a griddle. Similar to a sweet scone with currants, they're perfect for an impromptu tea.
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