Prep 15 mins
Cook 5 mins
Easy to make and serve warm for a weekend breakfast. If you've got any left over, they're also good cold in your brown bag lunch.
- 2⁄3 cup sugar
- 2 cups flour
- 1 egg
- 1 teaspoon baking powder
- 1⁄2 teaspoon vanilla
- 1⁄2 cup shortening or 1⁄2 cup margarine
- 1⁄2 cup milk
- 1 cup raisins
- Sift together dry ingredients.
- Cut in shortening.
- Add milk, vanilla, eggs and raisins.
- Mix well.
- Roll out on a floured surface.
- Cut out cakes using a large round cookie cutter or the top end of a drinking glass.
- Fry in frying pan, turning once.
These were quite sweet and our family enjoyed these!
These were easy to make but I did make a few substitutions: Bulgarian buttermilk for milk, currants for raisins, Spectrum Naturals coconut oil for shortening. Fried in a little bit of a combination of butter and oil. Be sure to not form the cakes too thick or they will not cook in the center. I like the subtle flavor of vanilla, too. Thanks for posting! Delicious with a slather of blackberry jam! PS does help to have the ingredients written in order. Are there supposed to be two eggs? Step #3 mentions "eggs" but the ingredients' list shows only one. fyi
Mmmmmmm! My family loved these! They taste like a soft sugar cookie, and are still good cold!