Recipe by truebrit
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!
Top Review by Karen Elizabeth
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!
- 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
Directions See How It's Made
- 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.