Currant Tea Cakes
- Reviews 2
Ready In: 30 mins
Yields: 36 cakes
Ingredients
- 1 cup butter, softened
- 1 teaspoon grated lemon, rind of
- 1 tablespoon lemon juice
- 1 cup sugar
- 3 eggs, well beaten
- 1 3⁄4 cups flour
- 1⁄4 teaspoon salt
- 3⁄4 cup dried currant (or raisins)
Directions
- Cream butter, lemon peel and lemon juice until light.
- Add sugar and cream until light and fluffy.
- Add eggs and blend well.
- In another bowl, mix flour and salt; gradually add to creamed mixture, beating well until blended.
- Stir in currants.
- Drop by teaspoonsful onto greased and floured baking sheet.
- Bake at 350* for 10 minutes or until set.
- Remove to a wire rack to cool.
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