Welsh Cookies

Recipe View In a medium bowl, whisk together the flour, baking powder, salt, and 1/2 cup granulated sugar until well combined. (5 minutes)

Recipe View Cut in the cold butter and shortening using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Gently toss in the currants. (10 minutes)

Recipe View In a separate small bowl or measuring cup, whisk together the egg and milk with a fork. Add this mixture to the flour mixture. Mix gently with a fork until just combined. The dough should be similar in consistency to pastry dough. (5 minutes)

Recipe View Lightly flour a pastry cloth or board. On the floured surface, roll out the dough to 1/4 inch thickness using a floured rolling pin. Cut out cookies using a 3-inch cookie cutter. (15 minutes)

Recipe View Heat a lightly greased griddle or large heavy skillet over medium heat until a few drops of water jump when sprinkled on the surface. (5 minutes)

Recipe View Cook the cookies in batches, being careful not to overcrowd the griddle, for about 3 minutes on each side, or until golden brown. Turn with a pancake turner. (10-15 minutes)

Recipe View Remove the cooked cookies to a wire rack to cool completely. Sprinkle generously with granulated sugar while still warm. (5 minutes)

Recipe View Once completely cooled, wrap the cookies in plastic bags or an airtight container to store. They can also be frozen for longer storage. (5 minutes)