Prep 15 mins
Cook 15 mins
I found this old Yorkshire teatime recipe in Great British Cooking. These currant cookies are very simple, but it's impossible to eat only one!
- 473.18 ml all-purpose flour
- 2.46 ml baking powder
- 0.25 ml salt
- 14.79 ml dark brown sugar
- 113.39 g butter
- 118.29 ml currants
- 14.79 ml milk
- 29.58-44.37 ml water (I needed 4 tbsp.)
- sugar, for dusting
- Preheat oven to 400F; Sift flour and baking powder in medium bowl.
- Mix in the pinch of salt and brown sugar, then rub in the butter.
- Add the currants, milk and enough water to make a soft dough.
- On a floured surface, roll out dough to about 1/2-inch thickness, and cut into 2-inch rounds.
- Dust the rounds with sugar, and place on a well-greased baking pan.
- Bake for 15-20 minutes, or until the Rascals are lightly browned.
- Cool on a rack.
These reminded me of a teatime favourite from my Scottish youth, rock cakes. I used sultanas rather than currants, simply because I don't like currants/raisins, they turned out very well and were gone almost before they had time to cool! Definitely an easy-to-make people-pleaser, you could quickly whip up a batch for unexpected guests or hungry teenagers. Nice recipe, thank you truebrit!