Welsh Cookies Recipe

Ingredients <br>- 2 cups all-purpose flour <br>- 2 teaspoons baking powder <br>- 1 pinch salt <br>- ½ cup white sugar <br>- ¼ cup butter <br>- ¼ cup shortening <br>- ½ cup dried currants <br>- 1 egg <br>- ¼ cup milk <br>- ⅓ cup granulated sugar for decoration <br><p></p>Directions <br>step 1: Mix flour, baking powder, salt and the 1/2 cup sugar in medium bowl until well blended Cut in butter or margarine and shortening with a pastry blender until mixture is crumbly. Toss in currants. <br>step 2: Beat egg and milk with a fork in a 1-cup measure; add to flour mixture; mix gently with fork, just until blended. Dough should be consistency of pastry dough. <br>step 3: Roll out dough to 1/4 inch thickness with floured rolling pin on lightly floured pastry cloth or board. Cut with 3 inch floured cookie cutter <br>step 4: Heat greased griddle or large heavy skillet over moderate heat until few drops of water jump when dropped on surface. Cook cakes, a few at a time, 3 minutes, or until golden brown. Turn with pancake turner and cook another 3 minutes, or until golden brown on second side. Remove to wire rack. Sprinkle with sugar. Let cool completely, then wrap in plastic bags to store. Can also be frozen. <br>

Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 pinch salt
- ½ cup white sugar
- ¼ cup butter
- ¼ cup shortening
- ½ cup dried currants
- 1 egg
- ¼ cup milk
- ⅓ cup granulated sugar for decoration

Directions
step 1: Mix flour, baking powder, salt and the 1/2 cup sugar in medium bowl until well blended Cut in butter or margarine and shortening with a pastry blender until mixture is crumbly. Toss in currants.
step 2: Beat egg and milk with a fork in a 1-cup measure; add to flour mixture; mix gently with fork, just until blended. Dough should be consistency of pastry dough.
step 3: Roll out dough to 1/4 inch thickness with floured rolling pin on lightly floured pastry cloth or board. Cut with 3 inch floured cookie cutter
step 4: Heat greased griddle or large heavy skillet over moderate heat until few drops of water jump when dropped on surface. Cook cakes, a few at a time, 3 minutes, or until golden brown. Turn with pancake turner and cook another 3 minutes, or until golden brown on second side. Remove to wire rack. Sprinkle with sugar. Let cool completely, then wrap in plastic bags to store. Can also be frozen.

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