Prep 1 hr 30 mins
Cook 45 mins
Teacakes full of currants. This is from "The Good Housekeeping International Cookbook Official World's Fair Edition". The dough must be chilled for easier handling so plan accordingly. You might prepare your dough in the morning, refrigerate, and bake fresh teacakes before afternoon tea.
- 1 3⁄4 cups flour, sifted
- 1 1⁄2 teaspoons baking powder
- 1⁄4 teaspoon salt
- 1⁄4 cup shortening, softened
- 1⁄4 cup butter, softened
- 3⁄4 cup granulated sugar
- 1 egg
- 3 tablespoons milk
- 1⁄2 cup citron, chopped
- 1⁄2 cup currants or 1⁄2 cup raisins
- 1 egg white, slightly beaten
- granulated sugar, for garnish
- In a small bowl, sift together flour, baking powder and salt.
- In a large mixing bowl, cream the shortening, butter, 3/4 cup sugar and egg.
- Add milk, citron, currants and flour mixture; mix well.
- Refrigerate dough for easier handling (at least 1 hour).
- Preheat oven to 400°F.
- Roll dough into balls the size of walnuts.
- Dip tops in egg white and then sugar.
- Place, sugared side up, 2-inches apart on greased or parchment lined cookie sheets.
- Bake 12-15 minutes, or until golden.
- Cool, then store, tightly covered.