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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> Welsh

• Dietary Style

• Source

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| 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. | 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. | 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 | 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	2	cups		-	-	-	-
baking powder	2	teaspoons		4.876	2.5484	0.0	0.0
salt	1	pinch		-	-	-	-
white sugar	1/2	cup		387.0	99.98	0.0	0.0
butter	1/4	cup		342.0	15.714	10.686	28.8
shortening	1/4	cup		453.05	0.0	0.0	51.25
currant	1/2	cup		35.28	8.6128	0.784	0.2296
egg	1			71.5	0.36	6.28	4.755
milk	1/4	cup		37.21	2.9158	1.9215	1.9947
sugar	1/3	cup	granulated	106.6	20.0027	3.3367	1.6640000000000001

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.